After much switching around of blog background I believe I have finally found the one. I never realized how hard it actually is to choose the right blog background for me. Okay. On to the cookies. I made these about a month ago but I was a little slow on the putting them onto the computer part. So here they are. I tried the recipe off of 17 and Baking. Chocolate Crinkle Cookies. I won’t be putting the recipe up until I get the okay from Elissa. I didn’t know how well the cookies would work out for me, with the higher altitude. But they turned out just peachy. I covered them in Confectioners Sugar and Cocoa powder.
 I enjoyed the cocoa ones because of the bitter outer layer and the sweeter inner layer. The Confectioners sugar ones were quite good too. I’m definitely going to make these again!

Chocolate Crinkle Cookies
     From 17 and Baking
Makes around 7 dozen (depending on size)

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar

In a medium bowl, mix cocoa, white sugar, and vegetable oil together. Beat eggs in, one at a time.Stir in vanilla. In seperate bowl, combine the flour, baking powder, and salt. Stir into cocoa mixture. Chill dough for 4 hours.

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner. Roll dough into 1 inch balls with lightly oiled palms. I used a melon ball scooper to make them. Coat each ball with confectioners sugar before placing onto cookie sheet. (I used both confectioners sugar and cocoa powder to cover the balls. Elissa {17 and baking} also suggests cinnamon-sugar and sprinkles).

Bake in preheated oven from 10-12 minutes. Let stand on the cookie sheets for a minute before transferring to wire racks to cool.

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