One of my brothers said that they tasted just like these cake doughnuts he remembered from when he was younger and then my Mom said they were one of her new favorite cookies to have around. Yeah, I’m definitely counting these as a winning recipe.

They’re not too sweet or overpowering, just perfectly balanced and soft. Also, if you want you could even add some bitter-sweet chocolate chips to give them that extra yum factor we all love, MMmm! I love how they look all crinkly and each one comes out so unique. These are great for any occasion and definitely a classic I think you’ll be happy to have in your family’s cookie recipe collection.

RECIPE

Yield: about 30 cookies

Ingredients

1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
1/3 cup oil
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour
2/3 cup powdered sugar, for rolling cookies in

Instructions

1. Preheat oven to 350 degrees F (180 C). Beat together the sugar and butter in a medium mixing bowl until creamed. Add the salt, soda, vanilla, and cocoa and mix until combined. Stir in the egg, then add the flour 1 cup at a time until the dough comes together.
2. Roll the dough into balls, about 2 tablespoons each, and place them about 2 inches apart on a parchment lined baking tray. Pour the powdered sugar into a shallow bowl or pie pan and roll each one in it to coat well. Place them back on the tray and bake for 8 - 10 minutes, or until the edges start to darken slightly. Remove from oven and cool for a minimum of 5 minutes before taking them off the tray. You can eat them soft and warm or allow them to cool for a while if you like them more solid.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

   

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