I am getting ready to do a cookie exchange for the holidays. I get together with my family and each one of us brings a batch of home made cookies and we each exchange between the twelve of us. Usually I make a bakers dozen and eat a few for myself before giving them away. And when I make these Chocolate Crackle Cookies I need to make a dozen just for my husband and kids! This recipe takes a brownie batter dipped in confectioner sugar. When using confectioner sugar I always try and be careful and not make a mess. I plan ahead of time and head over to Walmart and pick up a few Rubbermaid TakeAlongscontainers. These Rubbermaid TakeAlongs containers help me keep everything organized. I also buy a few extra to take to the cookie exchange just in case someone forgot to bring a to go box!
This recipe is great for the holidays and perfect for Santa
Chocolate Crackle Cookies
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa powder
4 eggs at room temperature
3 tsp vanilla extract
2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1 cup of powdered sugar
Make sure you have two separate bowls. One bowl will be used for the wet ingredients and they other for mixing the dry ingredients. Measure everything out and have it ready:
Step One: Combine the sugar and vegetable oil, then add the cocoa powder:
Step Two: Mix one egg in at a time into the cocoa wet mixture:
Step Three: In your separate bowl mix the flour, baking soda, and salt:
Step Four: Slowly add both mixtures together:
Step Four: Once your mixture is blended enough transfer your batter into a Rubbermaid TakeAlong to refrigerate for six hours or over night:
Step Six: Preheat the oven at 350 degrees. Line your baking sheet with parchment paper. Using an ice cream scoop create 1 inch balls.
Step Seven: Roll each ball into the powdered sugar and place on the cookie sheet:
Step Eight: Bake for 12 minutes and then let the cookies cool on a cookie wrack:
What will you use the Rubbermaid TakeAlongs for?