Crinkle Cookies for Pesach
Ingredients
- ¾ cup oil
- 1 cup cocoa
- 2 cups sugar
- 4 eggs
- 1 ½ tsp vanilla sugar
- 2 cup potato starch
- 2 tsp baking powder
- 12 oz chocolate chips, or bars of chocolate cut into chunks
- confectioners' sugar, for coating
Instructions
- Beat the oil, cocoa and sugar together. Add the eggs, vanilla sugar, potato starch and baking powder. Mix in the chocolate chips.
- Freeze batter for a minimum of 2 hours.
- Using wet hands, form the balls. We used a small cookie scoop and then with wet hands rolled it into neat balls. You might want to use gloves as some batter sticks to the hands.
- Roll into confectioners sugar. Don't be afraid to be generous. You want a nice white snowball.
- Place on a lined cookie sheet. Only place 9-12 as they flatten and spread a lot. Do not flatten them. Bake in a preheated oven at 350⁰F. Bake for 9 minutes. Since they are thin and crispy, they are best served straight from the freezer or a few minutes out of the freezer.
