The hardest thing about baking right now is: Remembering to stay out of the cookie dough.

I know, I shouldn’t be eating raw cookie dough anyway, regardless if I’m pregnant or not. It’s just not good for you. Oh well…

I’m a part of a cookie swap thing with a group of women all over the country that I know. It’s a fun idea, and it keeps us all connected in one way or another. Last year, I made the super delicious Red Velvet Chocolate Chip cookies that made the adventure to Pennsylvania, and were well loved.

This year, it was Chocolate Crinkle cookies. I can’t say where they’re going yet, because they won’t go in the mail until tomorrow and it’s sort of like Secret Santa. You don’t know who made you cookies until you get them. So shh…

I love to cook. But baking and I are a different story. I make a hot mess either of myself or my kitchen. This recipe since I couldn’t find my ice cream scoop, and involved confectioners sugar, did both.

Word of advice? Find your ice cream scoop, or something similar before you even start this recipe.

Chocolate Crinkle Cookies

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar

Directions:
1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.

3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.