Chocolate Crinkle Cookies
Tom D. Rodino
Foodservice director Tom Rodino created these cookies at the Bernardine Franciscan Sisters facility in Reading, Pa., where he manages the dining operation for contractor Aladdin. All the baked goods are made from scratch, and these old-fashioned chocolate cookies are a perennial favorite.
4 tbsp. butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1 cup Dutch-processed cocoa
2 tsp. baking powder
2 tsp. vanilla extract
1 lb. confectioners’ sugar, for dusting
1. In large mixing bowl with electric mixer at medium speed, cream butter and graunulated sugar until smooth. Add flour, cocoa and baking powder; beat until well-blended.
2. In a separate bowl, beat eggs and vanilla until blended. Add to flour mixture; beat until a soft dough forms. Refrigerate dough for 1 hour.
3. Preheat convection oven to 350 F. Line baking sheets with parchment paper. Place confectioners’ sugar in large bowl.
4. Using a standard cookie scoop, drop balls of dough into confectioners’ sugar; transfer to paper-lined baking sheets about 2 inches apart. Bake cookies 10 to 12 minutes or until firm. Remove to wire racks to cool.
Photograph courtesy of Aladdin, an Elior North America company