So…It’s been a while… I have been grateful but super busy trying to catch up on the 9 months my husband and I were apart and while trying to celebrate Christmas…my most favorite time of year, I am sitting here yet again looking at being separated from my husband again in the new year, for several months.
I have not added a new recipe in a while and for that, I am sorry. I tend to bake a lot, on whims since September when my husband arrived back home and instead of pulling out cameras and taking pictures, just lived in the moments and therefore why I’ve not posted because it all gets eaten and that is okay.
Here we are, it’s December already!!! Almost been in Washington State for 1 full year now, well at least I’ve been, not my husband unfortunately. We’ve put up our Christmas tree, decorated our home outside and now we are waiting on some magical snow that is supposed to come our way this weekend, we can only hope it will!
I’ve been playing with dark cocoa the last few months and found it is more amazing then the good old kind…there is a deep richness that is ohhhh so satisfying and I’ve found you can balance and pair it better with other things and you can even cut down the amount of sugar in recipes. Try it, it works!
These delicious dark cookies are so yummy and fudgy and while I am personally not a huge fan of powdered sugar on top of much of anything in just it’s powdered form, it just works and especially well with the dark cocoa.
Merry Christmas!
- 2 cups Granulated Sugar
- ¾ cup Vegetable Oil
- ¾ cup HERSHEY'S SPECIAL DARK Cocoa
- 4 Eggs
- 2 teaspoons Vanilla Extract
- 2-1/3 cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ⅓ cup Powdered Sugar for rolling cookie in
- In bowl of stand mixer, combine granulated sugar and oil in large bowl; add dark cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to dark cocoa mixture, beating well.
- Cover; refrigerate until dough is firm enough to handle, at least 6 hours but even overnight is fine.
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
- Bake 11-13 minutes. For me 11 minutes was perfect but each oven is different. You want them just nicely set. You can cool on cookie sheet for 1 minute or put directly on to wire rack to completely cool. Makes about 48 cookies.
