Recipe by cookiebaker
An attractive fudgy cookie with a crackled appearance. I received the recipe from a male co-worker who makes these every year for the whole building. These are my friend Roo's favorite cookies. She calls them clouds of love because she knows I only bake these for special people.
Top Review by Leah
These are seriously fantastic! I've made crinkle cookies before, but they came out too hard and my husband didn't like them. I made these and they were perfect in every way - slight crunch on the outside, light and fluffy on the inside! My husband has always requested homemade chocolate chip cookies whenever I ask him what dessert I should make, but now he asks for these! A winner in my book for sure!
- 2 cups granulated sugar
- 3⁄4 cup vegetable oil
- 3⁄4 cup cocoa, unsweetened
- 4 eggs
- 2 teaspoons vanilla
- 2 1⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup powdered sugar
Directions See How It's Made
- In a large bowl, stir together sugar and oil; I use a wooden spoon.
- Add cocoa, blending well.
- Beat in eggs and vanilla.
- Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
- Cover and refrigerate until dough is firm enough to handle, usually overnight.
- Dough has the consistency of soft fudge.
- Heat oven to 350 degrees.
- Grease cookie sheets or line with parchment paper.
- Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
- keep dough in fridge between batches.
- Place cookies about 2 inches apart on prepared cookie sheet.
- Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
- place cookies on wire racks and cool completely.
- Recipe does not seem to double well; dough comes out too soft.