The recipe I'm sharing today is an old family favorite. I don't remember a time when chocolate crunch cookies weren't a staple when baking time rolled around. This recipe comes from a family friend, Jamie Pearson. She and her family feature prominently in my childhood memories. Her son and I were best friends and partners in crime when we were little. These cookies are melt in your mouth good and quickly became a favorite of my husband's when we were dating. He wants me to warn you that inhaling when taking a bite is NOT advised. He learned this the hard way. Powdered sugar down your trachea/windpipe, is less than desireable. Another tip, DON'T eat the raw chocolate dough. It looks rich and decadent, but it tastes horrible by itself. Apparently an entire batch was thrown out by a "dough tester" that was not wise to this fact. Don't let this happen to your yummy cookie dough!
So grab you're ingredients and get baking! It's that time of year!
Chocolate Crunch Cookies
Ingredients:
12 Tbsp. baking cocoa
4 Tbsp. oil
½ cup oil
2 cups sugar
4 unbeaten eggs
4 tsp. vanilla
2 cups flour
2tsp baking powder
½ tsp. salt.
Powdered Sugar
Method:
Mix cocoa with 4 Tbsp. oil.
Slowly blend in ½ cup oil and gradually mix as you go along.
Blend in sugar and add eggs 1 at a time. Beat well with each addition.
Add vanilla.
Sift together flour, baking powder and salt. Mix well.
Add to chocolate mixture. Mix well.
Chill for 1 hour.
When dough has chilled, scoop out by teaspoonful and roll in powdered sugar.
Place each powdered sugar covered ball on cookie sheet.
Bake at 350 degrees for 10-12 minutes (larger cookies will take a bit longer).
Click here for printable version
Ingredients:
can you freeze these?
ReplyDeleteKaren, no idea! They never last long enough for that to be an option. :)
ReplyDeleteI just devoured several of these amazing cookies! Soooo delicious! I was thinking they might be great with white chocolate chips in them. I'll have to try this recipe and let you know how they turn out!
ReplyDeleteIt says to chill for an hour. Have you ever made up extra batter and left it in the fridge for a few days before rolling and baking?
ReplyDeleteYes, I've made the dough ahead and let chill for a day before. It will dry out if you leave it too long.
ReplyDeleteKaren, the consensus at mom's group today was that these would freeze just fine. :)
ReplyDeleteThanks! That is good to hear.
ReplyDeleteI have a half a batch of dough chilling now. I used coconut oil for the initial few tbsp and replaced a 1/4 cup of sugar with molasses. I'll let you know how it turns out ;)
ReplyDelete