I’m going to let my mom post this recipe because she is the cookie QUEEN. i have no business posting about cookies yet…baking is an art i have not yet mastered. my mom is the absolute best baker out there. she had her own made-to-order cookie company (Cookie Break Cookies for those that had the pleasure of ordering them!) a couple years ago. i’m lucky because i still get to have her make them for me! these are some of my favorites for Christmas. take it away mom!!!:
This is one of those all-time favorite cookie recipes. The original, which a friend gave me in 1990, is a beautiful, powder-sugared covered crinkle cookie. In fact, the original name of this recipe is Chocolate Crinkles and they are delicious. Two of my favorite things, cookies and brownies, wrapped up into one pretty and very yummy package. I renamed these Chocolate Doozies a couple of years ago when I had my own cookie company, and these soon became one of my best sellers. I have the best time creating variations of the original and here are this years creations. Have fun creating your very own and please share with Becky and me your wonderful ideas.
**The dough has to be prepared and refrigerated at least 2-3 hours prior to baking.
I make the dough and refrigerate it 1-2 days before baking the cookies. It will keep in the fridge up to 4 days and the freezer for one month. If frozen, be sure to thaw it in the fridge overnight before using it.**
3/4 c. Canola Oil
3/4 c. Cocoa Pwdr.
2 c. Sugar
2 t. Vanilla Extract
2 c. Flour
2 t. Baking Pwdr.
1/2 t. Salt
White Chocolate for melting and dipping the cookies.
Hershey Kisses – Candy Cane Flavored – chopped
Powdered Sugar (if making regular Chocolate Doozies)
In a separate bowl, mix together the flour, baking powder and salt. Whisk together and set aside.
Cream together the oil, cocoa and sugar in the mixer’s bowl.
Add-in the eggs and vanilla. Mix well.
Add-in the dry ingredients just until blended.
The dough looks a lot like brownie dough.
Spray a container with cooking spray.
Pour the cookie dough in the container.
Cover the dough with plastic wrap which has been sprayed with cooking spray and place the lid on top.
Refrigerate the dough at least 3 hours of overnight. (See the above note)
When the dough is ready, Preheat the oven to 350 degrees.
Spray a tablespoon and your hands with cooking spray – the dough is sticky.
Roll the dough into balls – about 2″ across.
**See below to see instructions for different cookie variations**
Place the balls 2″ apart onto a parchment-lined cookie sheet.
Bake at 350 for 9-11 minutes.
The cookies should be a little under-baked. They are ready when the cookie gets set around the edges and flatten just a tiny bit.
Move the cookies to a cooling rack as soon as you can (1 minute) – they will overcook if you leave them on the cookie sheet.
Candy-Cane Kisses Chocolate Doozies…
Chop half of the Candy-Cane Kisses and after making the cookie balls, roll one-half in the chopped candy. Bake candy-side up.
White Chocolate Dipped with a Candy Cane Kiss on Top Chocolate Doozies…
After making the cookie balls, place the ball on the cookie pan and bake.
While the cookies are baking, melt White Chocolate Chips or Almond Bark.
After the baked cookies cool, dip the cookie half-way into the melted chocolate.
Place a Candy Kiss in the middle of the cookie.
Let the White Chocolate set. (If you need to speed up the process, place the cookies in the fridge or freezer for a few minutes.)
Regular Chocolate Doozies…
After making the cookie balls, roll them in powder sugar then bake.