Monday, December 14, 2009

Spiced Chocolate Crinkles

Spiced Chocolate Crinkle Cookies Yield 4 dozen

1/4 cup unsalted butter, at room temperature
4 tablespoons canola, or vegetable, oil
2 cups packed light brown sugar
4 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 cup Dutch processed cocoa
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
2 teaspoons baking powder
Powdered sugar for rolling the cookies

Heat the oven to 300 F and line two sheet pans with parchment paper.

In the bowl of a mixer cream together the butter, oil and brown sugar until well combined but not fluffy. Add the eggs all at once with the vanilla and mix to combine. In a separate bowl sift the flour, cocoa powder, spices, and salt together. Add the sifted mixture to the egg mixture and mix well. Scoop the dough by rounded tablespoons into the powdered sugar. Roll the dough to coat and place on the prepared sheet about two inches apart. Bake the cookies for 12 to 15 minutes, or until puffed all over. Cool on the sheet pan for five minutes before transferring to a wire rack to cool completely.

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