This recipe is adapted from Julie Van Rosendaal's One Smart Cookie, which is a fabulous lower-fat cookbook and one of my absolute favourites. This cookie may be known to you by other names - I've heard them called Crinkles, Crackles, and even I have nicknamed them "Zebra Cookies" because of the black and white stripes.
Besides being really tasty, these Chocolava cookies are great because they only require one bowl and aren't fussy. Kids will love rolling these cookies and covering them in the icing sugar, and then watching them split open after baking. Oh, and dunking them in milk while they're still warm!
They also store really well, and are a nice way to dress up a Christmas goodie plate. Well, if they make it to the Christmas goodie plate, that is. :) Enjoy!
1 1/3 cups all-purpose flour
1 cup sugar
1/3 cup packed brown sugar
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
3 large egg whites, lightly beaten
1 tsp. vanilla
5 tbsps. icing sugar
1. Preheat oven to 350F.
2. In a large bowl, combine flour, sugars, cocoa, baking powder and salt with a whisk.
3. Stir in butter unti lthe mixture is well combined and crumbly.
4. Add egg whites and vanilla and stir by hand just until the dough comes together.
5. Place the icing sugar into a shallow dish.
6. Roll the dough into 1 1/2" balls and coat the balls in icing sugar.
7. Place cookies 2" apart on a cookie sheet that is sprayed with nonstick spray, or is covered in parchment paper (or use a Silpat!)
8. Using a spoon, flatten the cookies a bit.
9. Bake cookies for 12 - 14 minutes, until just set around the edges - the cookies should be soft in the middle.
10. Transfer to a wire rack to cool.