First order of business… you may have noticed Maggy, Sharon, and I are posting a little less frequently these days, and it’s for a wonderfully good reason. We’ve got a book due! The deadline was originally end of January, but thankfully when we checked in with our editor mid January she said, “If you’re really nice to me and pry me with sweets I could probably even give you until Valentine’s Day.”
When we asked where to send her bribe, she let us off the hook, but we decided to honor her request by posting a virtual sweet, and my friend Lida Ward’s Chocolate Krinkle Cookies immediately came to mind.
This past Christmas Lida gave David me a shiny red charger plate of her Chocolate Krinkle Cookies, all wrapped in cellophane with a festive bow. The presentation was gorgeous, and even at the time I was thinking these could be great for Valentine’s Day too.
The cookies were the perfect texture, delicately crisp on the outside with a soft interior. Unlike so many cookies which quickly go stale, her cookies held their crisp/moist texture for days. Over the years I’ve baked up a lot of cookies, but never ones quite like these.
When I asked Lida if I could share her recipe, she agreed. So thanks, Lyda, for a stunning cookie recipe, and thanks to our editor, Pamela Cannon, for a couple of weeks of grace.
- 2 cups granulated sugar
- ¾ cup vegetable oil
- ¾ cup cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 2⅓ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup confectioner's sugar, sifted if lumpy
- In a large bowl of an electric mixer at medium speed cream the sugar and oil. Add cocoa powder and mix at low speed until well combined. Add eggs and vanilla extract and beat until well combined.
- Mix flour, baking powder, and salt, sifting flour if lumpy. Add to the sugar mixture and mix at low speed until well combined. Cover the soft dough with plastic wrap and chill for 6 hours or overnight.
- When ready to bake, adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease cookie sheets.
- Roll the dough in to 1-inch balls. Roll each ball in confectioners’ sugar and arrange them 1 inch apart on the cookie sheets. Bake for 12 to 14 minutes, or until the cookies have puffed up slightly. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.