My interest and love for baking officially started the day we made Crinkles for our Foods class in high school. I was so excited to go home so I could bake some as I had a EUREKA moment when I first tasted it….it tasted exactly the same as the one sold at Becky’s Kitchen! Becky’s was only a few years old then and being so near our home, we would frequent their shop after school. Crinkles, Chocolate Mousse, Swiss Chocolate, Coffee Cream and even the Chocolate Fudge were my favorite but being a student, the most affordable for me then was their Crinkles.
I spent so many days trying out different cooking times as it’s difficult to get the “crispy outside, gooey inside” texture that I was looking for. Good thing we have a big extended family and there would always be someone willing to try out and finish all the Crinkles I made back then. It became a specialty eventually and gave me the confidence to try out other cookie recipes from my Mom’s vast collection of cookbooks.
All that changed though when I got pregnant and got paranoid about salmonella and stuff so I made sure to cook everything well….including my beloved Crinkles! Ha-ha…poor sisters and cousins…they were so disappointed that they are eating almost burnt Crinkles:). Unfortunately, eight years after giving birth, I can’t bake them the same way anymore and I had to admit defeat and find a new recipe that would work for me. I don’t like tweaking recipes much and would rather try other recipes than experiment.
So here’s a new favorite recipe of mine from Aileen Anastacio’s Home Cafe. It’s not very sensitive to cooking time…yummy, fuss-free and very easy.
1/2 cup vegetable oil
1 1/4 cups sugar
1 tsp vanilla extract (omitted)
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda 1 tsp salt
1 cup icing sugar
- Combine oil and sugar using an electric mixer. (I did not use mixer, too lazy to wash extra dishes. Just used spatula to mix and it worked well.)
- Mix in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add to the liquid mixture and mix until just combined.
- Cover and refrigerate dough for at least 1 hour or until firm.
- Preheat oven to 350ºF (180°C). Line baking sheets with parchment paper.
- Shape the dough into 1.5cm balls and roll in icing sugar, coating completely.
- Place balls on lined baking sheets, 2 inches apart.
- Bake for 10-12 minutes or until cookies are puffed and cracked on top. Center should still be soft.
- Leave to cool completely before serving and store in airtight container at room temperature for up to 4 days.