Crinkle Cookies

Nothing says, WELCOME TO THE FIRST DAY OF WINTER! quite like these funky little cookies.

Crispy & crunchy on the outside, airy & chewy on the inside, these cookies are bound to please everyone because they are just so unusual. And the recipe makes about 6 dozen cookies so there is plenty to go around!!

Here’s how to make this funky fresh cookie:

1/2 cup olive oil

4 oz semi-sweet chocolate chips, melted

2 cups granulated sugar

4 eggs

2 cups cake flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ancho chili powder (optional)

1 cup powdered sugar (for rolling)

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Stir flour, baking powder, salt, and ancho chili powder into the chocolate mixture. Chill several hours or overnight.

Heat oven to 350ºF

Drop teaspoonfuls of dough into powdered sugar (yes, teaspoonfuls, it sounds small but coming from a girl who’s general cookie motto is go big or go home it means something when I say these cookies are cuter when they’re small). Roll in sugar & shape into balls. Place about 2 inches apart on a parchment lined baking sheet. Bake 10 to 12 minutes (try not to overbake, if you do, you’ll know why I told you not to overbake them…).

Stay sweet!

XO

Charleston Spice Co.