Dark Chocolate Snowcaps
Snowcaps, Crinkle Cookies, call them what you want, but these little mounds of goodness are like heaven in your mouth! Believe it or not, I have never made a traditional Crinkle Cookie before this recipe came to life. After searching the web for the perfect one, I decided I would improvise off my Mighty Maple Snickerdoodles and experiment a bit. Well, this was one experiment that turned out shockingly delicious. (and trust me, I rarely get it right the first time).
This recipe is considered beginner and requires very little effort. However, allow yourself plenty of time to complete as the dough is requires resting in the refrigerator for 2-4 hours. The longer the dough sits, the thicker your cookies will be. For that reason, I like to make another variety of cookies while waiting on this dough to set. Check out my Mighty Maple Snickerdoodles or classic no-bake Mountain Bars. Now let's get to business.
Yields roughly 18 cookies
- 1 cup of sugar
- 1/2 cup of Hershey's Special Dark Cocoa
- 1/4 cup of vegetable oil
- 2 eggs, at room temperature
- 2 tsp of vanilla
- 1 cup of flour; easily substitute Bobs Red Mill 1 to 1 Gluten-Free
- 1 tsp salt
- 1 tsp of baking powder
- 1/3 cup powdered sugar, for dusting
Whisk together flour, cocoa, baking powder, and salt. Set aside.
Using a mixer, blend eggs, vanilla and oil on low speed for 30 seconds. Slowly add sugar until just combined - about 10 seconds, do not over mix. Keeping your mixer at low speed slowly add flour mixture until dough forms. Scrape dough off the sides of your mixing bowl, cover with plastic wrap and transfer the dough to the refrigerator to rest.
After 2-4 hours, remove the dough from your refrigerator and allow it to sit on the counter for 15 minutes. Place powdered sugar in a shallow bowl then preheat oven to 350 degrees F.
Scoop about 1 Tbsp off dough into your hand and roll into a small ball. Roll cookie balls in powdered sugar then place 2 inches apart on a baking sheet sprayed with Bak-Klene ZT Nonstick Baking Spray. Cookies will flatten out as they cook, for that reason you do not have to smash them down. Bake for 8-10 minutes. Transfer to a cooling rack after 5 minutes.
Enjoy with a cold glass of milk and consider making a double batch next time because these will go fast!