Dark Chocolate Tiger Cookies (also known as Crinkle Cookies)-using Special Dark Hershey’s Cocoa makes all the difference in these cookies!
I love chocolate, you all know this about me.
This is a tale of 2 cocoas. I usually don’t worry about fancy ingredients when I’m baking. I can’t get them unless I want to go online and order them anyway. Hershey’s cocoa has always been a staple in my house, even as a kid.
When Hershey’s came out with their Special Dark Cocoa, I was in love. A much deeper flavor. But it didn’t work for everything. A few things I baked looked almost black.
Yes the taste was there, wonderful but if it doesn’t look appealing to eat then, well, who wants to eat it. So I always have both regular and the special dark cocoas in my cabinet.
This is one recipe that calls for the Special Dark. I tested, a few times, just to be sure. Just look at the dough. If this was frosting, we’d all be dipping our spoons into the fudgy one on the right. Once baked up, you can still see a difference.
The true difference is in the taste of these cookies. The regular cocoa produces a chocolate cookie but nothing special. The Special Dark cookies make you close your eyes and savor the deep, dark chocolate, almost like a rich brownie.
And my daughter sold these cookies as part of her bake sale so it’s not just my opinion, everyone agreed, The Dark Chocolate cookies were better. And if a whole town of people don’t convince you that these cookies aren’t the BOMB then I don’t know what will.
Dark Chocolate Tiger Cookies
Ingredients
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup Hershey's Special Dark Cocoa
- 3 eggs
- 1 1/2 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 to 1 cup powdered sugar
Instructions
- Blend together sugar and oil in a large mixing bowl, add in cocoa and mix again. Mix in eggs and vanilla.
- In a separate bowl, blend flour, baking powder and salt then add to chocolate mixture. Make sure to mix well and scrap down sides of your bowl. Your dough will be a consistency between a cake batter and a brownie batter. Refrigerate dough for at least 6 hours, preferably overnight.
- Preheat oven to 350 degrees. Place powdered sugar in small bowl. Spoon dough into a ball about 1 inch in size (about the size of a small walnut.) Place dough into powdered sugar and roll around to coat (dough will be sticky.) Place balls on greased cookies sheet about 2 inches apart.
- Bake 11-13 minutes until tops are cracked and cookies are firm. Let rest on cookie sheet for 5 minutes before removing to racks to cool completely.
Notes
recipe source ChocolateChocolateandmore.com
Thanks for sharing this! Looks delicious! That dark cocoa makes the best hot chocolate too,just so you know!
These look so good! I love that you compared the two as well, very helpful!
I would love it if you would link up Martha Mondays, open now through Wednesday night!
https://www.watchoutmartha.net/2012/08/marthday-mondays-link-up-party-features.html
Amanda
http://www.watchoutmartha.net
Chocooooolate
I like the Special Dark Chocolate cocoa too!
Um, delish! Gimme a pan and I’ll take care of the rest 🙂
I swear I can almost taste it. I want one!!
These look decadent. I found you through Kim of Cravings of a Lunatic. Nice to make your acquaintance.
These are some gorgeous cookies!
These look so great! My husband just loves dark chocolate and I have a special Darth Vader chocolate cake to bake for my son-in-law and this cocoa will make the perfect addition!! I think I’m going to make the cookies too!
Yum, dark chocolate! I’ll take a couple dozen!
I always have a box of the dark cocoa in my cupboard…I love the deep rich flavor it gives baked goods!!! I’ll take that stack of cookies off your hands:-) They look amazing!!!
I will certainly try these! (being a chocoholic!!)
Oh my….you are making my mouth water for some of my favorite cookies and/or chocolate! Yum!
These look so good! My daughter is the cookie baker in the house. I will sharing this recipe with her. Definitely going to make em! Pinning this! 🙂
These look amazing!! I would love for you to link up to Tasty Thursdays at The Mandatory Mooch. The party is still live for a few more days. https://mandatorymooch.blogspot.com/2012/08/tasty-thursdays-5.html
Thanks,
Nichi
Yum Yum Yum!! These look fantastic! I might just have to make some next week on a rainy day :o)
Thanks for linking up @ Keep Calm & Link Up! Can’t wait to see what you come up with next week!
Yum!! Thanks for sharing at Pin It Thursday, I featured you! https://www.sweetbellaroos.com/2012/08/25/pin-worthy-featured/
So decadent! I so need to whip up a batch of these 🙂 Thanks so much for sharing at Mom On Timeout!
These look heavenly! I would love it if you would link it at my link party at https://mommyssweetconfessions.blogspot.com/2012/08/sweet-confessions-sunday-link-party-4.html
Love these, Joan, and as a fan of dark chocolate and Hershey’s cocoa, I like them even more!!
Made these this weekend and they are delicious! But I wonder, do you think they would come out okay if you subbed butter for the oil?
I think they would, butter should enhance the cocoa for a deeper flavor!
These sound great! Chocolate cookies of any kind are my favorite! I think I’ll have to make these.
I just had to make some when I saw this! They are DELICIOUS!!!
So glad you liked them Robynne, these are in my top 5 for favorite cookie of all time!
Can this recipe be doubled???
Yes, I’ve doubled and tripled this recipe, just make sure all your ingredients are well incorporated before refrigerating, and I’d refrigerate overnight to make sure dough is firm all the way through.
These look amazing! I can’t wait to make them.
I wish I was your taste tester of the two cocoas! These do look so rich and remind me of a favorite cookie from childhood 🙂
Hey there, how long do these last? I’m wanting to bake in advance for a busy time but not sure if they will keep.
These cookies will stay fresh for 4-5 days, after that they will begin to stale. Hope this helps.
Definitely adding these to my Christmas baking list!
I loved this recipe. I made it for Christmas and was impressed by how chocolately they were. Usually cookies with cocoa powder just taste chaulky and dirty to me, rather than luciously chocolately. The Hershey’s Speak Dark really makes them splendid. They’ll be part of my Christmas cookie baking repertoire from now on. Thanks for sharing!
So glad you enjoyed them!