Chocolate Crinkle Sprinkle Cookies

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These fun cookies are from Jessica Merchant’s book, “The Pretty Dish.”  I doubled the recipe as she suggested because I knew that two dozen cookies wouldn’t last long in my house.  They are oil, rather than margarine-based, allowing the use of several types of oil. I used “Sweetapolita” Sprinkle Medley to make them even more fun.

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Ingredients:

2 cups unbleached all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1 cup unsweetened cocoa powder
1 ½ cups granulated sugar
2/3 cup coconut/grapeseed oil
4 large eggs
2 tsp. pure vanilla extract
½ cup assorted rainbow sprinkles

Directions

Combine flour, baking powder and salt in a medium bowl and set aside.

Beat together the cocoa, sugar and oil in the bowl of an electric mixer fitted with the paddle attachment.

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Add the eggs, one at a time followed by the vanilla.

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Slowly add the flour mixture and mix until just combined. Batter will be sticky.

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Cover with plastic wrap and refrigerate for at least 4 hours.

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Place the sprinkles into a small bowl.  Preheat oven to 350F and line cookie sheets with parchment paper.  Using a 3 cm ice cream scoop, form the batter into balls, then dip into the sprinkles.

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Bake for 12 minutes and allow to cool.  Makes 46 cookies.

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Science Fact of the Week:

Grapeseed oil is often used in baking and cooking because it has a higher smoke point. Compared to olive oil, it can be heated to a higher temperature before smoking. Try using it as a replacement next time you fry anything!

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