Strawberry chocolate crinkle cookies
These chocolate crinkle cookies, wildly popular this time of year, get a boost with fruit flavors.
Chocolate crinkle cookies are one of those classic cookies we all remember from the simpler days. This new adaptation takes a wonderful oldie but goodie and changes it up just enough to keep your taste buds on their toes.
You can use freeze-dried raspberries, as the originator of this recipe did, but stay away from freeze-dried blueberries unless you want green cookies (the alkaline in baking powder mixing with the blueberries yields a bright green color).
- 1/2 cup oil
- 1 cup cocoa
- 2 cups flour
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 4 eggs
- 1 ounce freeze-dried strawberries
- 1/2 cup powdered sugar
Preheat oven to 350°. Line two baking pans with parchment paper.
Using a mallet or small processor, grind freeze-dried berries into powder.
Mix oil, cocoa, flour, sugar, baking powder, salt and vanilla. Add 1/2 of the berry powder. Add eggs, and mix until fully incorporated.
Refrigerate dough for several hours or overnight. Divide into three pieces. Divide each piece into a dozen balls, and roll in a mixture of powdered sugar and remaining berry powder.
Bake for 18 minutes. Allow to cool on the baking sheet for a few minutes, and then carefully transfer to wire rack to cool completely.
Repeat with remaining two batches of dough.
Adapted from Raspberry Chocolate Cookies by Irvin Lin on Allrecipes.com.