Cafe Munchkin

I lovingly dedicate this entry to my Texas gal pals – Lori, Alet, Veron, Michele and Camille – who so (un?)willingly allow themselves and their children to be victims of my baking/cooking.   Hee hee.

I’ve only made cocoa crinkles once and it’s been more than a year since that fateful August day.  I thought I should unload some of my stash of sugar, cocoa powder and other baking ingredients that I hoarded from Walmart (talk about panic buying!).  And because it was December, I decided it was about time I made Cocoa Crinkles again, which somehow rise in popularity during the holiday season, in the Philippine front, at least.

I originally meant to bring these to the Christmas Eve party we attended.  I prepared the batter and all but it ended up sitting in the fridge for 2, maybe 3, days.   One cooking magazine I subscribe to did mention that cocoa crinkle batter can be done ahead. And the recipe I used did say to refrigerate the batter for at least 6 hours, “at least” being the operative words. Hee hee.  Besides,  prepared cookie batter is being sold in supermarkets.

Because I didn’t want 4 dozen cookies lying around the house, I baked the cookies on a day we were to meet with our friends!  I shared  the cookies and the calories!  Hee hee.

The recipients did seem to genuinely like the cookies, the kids specially.  Either that or they were just being polite and didn’t want to hurt my feelings.   The fact that the cookies had just the right amount of sweetness appealed to everyone.

I turned to my trusty Hershey’s Classic Recipes cook book for the recipe.

INGREDIENTS:

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ssalt
powdered sugar

Directions:

1.  Stir together granulated sugar and oil in large mixer bowl; add cocoa, blending well.  Beat in eggs and vanilla.  Stir together flour, baking powder and salt in separate bowl; add to cocoa mixture, blending well.  Cover’ refrigerate at least 6 hours.

2.  Heat oven to 350F.  Grease cookie sheet.

3.  Shape dough into 1-inch balls (I used a 1tbsp measuring spoon.); roll in powdered sugar.  Place 2 inches apart on prepared cookie sheet.  Bake 12-14 minutes or until almost no indentation remains when touched.  Removed from cookie sheet to wire rack.  Cool completely.

Makes about 4 dozen cookies.  My final yield was 52 pieces.

These make for nice give-aways, whatever the occassion.  Just transfer them to a nice goody bag or box and you’re all set.

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This entry was posted by munchkinmommy on Wednesday, January 7th, 2009 at 5:33 pm and is filed under Desserts/Goodies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.