Chocolate Crinkles

You can learn many things from children. How much patience you have, for instance? ~Franklin P. Jones

Once again, my lil' tyke helped me baking this cute snow-ball-like cookies. He insisted to have a baking session again that's why I decided to make chocolate crinkles because this is very easy to make, actually for beginners. But it turned out to be a challenging one. 

When we made this, our kitchen was in mess! Half of the flour mixture ended up outside the bowl so I had to make another batch again. Flour and cocoa were everywhere - in the counter, table, sink, floor, and even on my face. And once again... once again, he stretched my patience. I tried to keep myself calm and just enjoy the moment we have. He had lots of fun anyway. On the other hand, I had lots of things to clean up! LOL! 

... I'm sure that someday, this little hands will create the best pastry that anyone could wish for.

INGREDIENTS:

1 2/3 all purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt*

1 stick unsalted butter or margarine, room temperature*

1 1/4 cup sugar

2 eggs

1/2 tsp vanilla extract
1/2 to 3/4 cup confectioners' sugar

*If you're using salted butter or margarine, just omit the 1/4 tsp salt.

PROCEDURE:

1. Preheat oven to 180 C or 350 F. Line 2 baking sheets with parchment paper.

2. Put the confectioner's sugar into a bowl. Set aside.

3. In another bowl, stir together the flour, cocoa, baking powder, and salt. Set aside.

4. In another bowl, beat in the butter and sugar until light and fluffy.

5. Put your eggs in a small bowl and add the vanilla. 

6. Beat in eggs one at a time.

7. Stir in the flour mixture. Beat until combined. DO NOT over beat the mixture. Cover the bowl with a plastic wrap and refrigerate for at least 2 hours or until the dough is firm enough to roll into ball.

8. Shape the dough into 1 inch balls. Roll each ball into confectioners' sugar TWICE to make sure it's thoroughly coated. Put it in the baking sheets, spacing them 1-1/2 to 2 inches apart.

9. Bake for 10 to 12 minutes. It will still be a little soft so cool slightly on baking sheets then transfer it to wire racks to completely cool.

10. Serve with cold milk! Share and enjoy!

QUICK NOTES:

1. Store the crinkles in an airtight container or ziplock bags for 3 to 5 days.
2. Do not forget to double roll the dough in confectioners'. The sugar can be dissolved while you try to finish rolling them so make sure your rolled dough is completely covered with confectioner's sugar.
3. Don't skip the refrigeration part. I know the feeling that you want to bake it immediately but I'll tell you, it's worth the wait. It's easy to shape the ball when refrigerated, and it will also keep the cookie for being flat.

Yield: 50 pieces

Happy baking,

Rhea