One of the things I like about working in an educational institution is having a frequent FREE food tasting from students of Hotel and Restaurant Management and Nursing Nutrition class. I always ask for the recipes they make if a meal gets my palate’s interest. I have been enjoying this treat for 5 years now since I got the job in the school. I have collected a good number of recipes from international cuisines to local faves ranging from the tummy crumbling appetizers to mouth watering desserts.
Last weekend, while enjoying the cool and rainy weather, I got to have time to be at home. I browsed my old and wrinkled recipes from my container box and did some filing. Some of the recipes were cut from newspapers and magazines, some were photocopies from books (it’s okay, don’t worry, I’m using it just for personal use), some were print-outs from food blogs, and some were from the trainings I attended. But most of the ones I now have are those that are from the kitchen-tested recipes that are being taught to the students of the school I work at. So while in the process of filing the mountain of papers, I saw the Chocolate Crinkles recipe that my friends, Cris Sheil and Cindy, gave me few years ago during their college days here in the school. So I made this after the Fruity Gelatin Layer that Colby and I made.
Chocolate Crinkles is also known as Blacks and Whites because its black cookie, coated with white confectioners sugar. A very chocolaty, crisp outside and heavenly soft inside cookie that everyone will surely love. There is a reminder though to have a perfect Chocolat Crinkles. This recipe needs for at least 5 hours chilling or they might end up like the Peanut Butter Cookie dissatisfaction.
1/4 cup vegetable oil
1 cup cocoa powder
1 cup brown sugar
1 cup all-purpose flour
2 large eggs
1 teaspoons vanilla extract
1/2 cup confectioners’ sugar
1 teaspoons baking powder
1/2 teaspoon salt
Mix flour, salt and baking powder. Set aside.
In a separate bowl, combine cocoa, brown sugar, vanilla, and vegetable oil. Add in eggs one at a time. Then, add in the flour mixture. Cover bowl with a plastic or foil. Chill for at least 5 hours.
Preheat oven to 350 degress. In a shallow bowl, pour confectioner’s sugar. Scoop dough with a teaspoon, roll and flat each cookie. Place one side of the cookie on the confectioner’s sugar until completely coated. Do this fast because your chocolate cookies will absorb the confectioner’s sugar fast. Place each cookie onto pans.
Bake for 10-12 minutes. Remove from oven. Do not overbake – this will make your cookies dry.
This mixture makes 24 chocolate crinkles.