This is my first holiday season as a food blogger and I am BEYOND excited because I love all things Christmas and holidays. I also love the season because I like to give back. Each year I participate in Operation Santa which is a charity where kids in need write letters to Santa and holiday helpers donate presents so that those kids can have something awesome to open on Christmas Morning. This year, in addition to Operation Santa, I participated in The Great Food Blogger Cookie Swap which has partnered with Cookies For Kid’s Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
For the Great Food Blogger Cookie Swap I made a version of a Chocolate Crinkle Cookie and mailed them out to three other food bloggers. In return, I received three batches of cookies from other food bloggers (And OMG they were amazing!).
This swap is such a cool idea! If you are a fellow food blogger, please check out the Great Food Blogger Cookie Swap website to participate next year or if you are feeling inspired by this post or the holiday season, please consider donating to Cookies For Kid’s Cancer.
Chocolate Crinkle Cookies
- 3 Eggs
- 1 1/2 Cups Sugar
- 1/2 Cup Cocoa Powder
- 1/2 Cup Vegetable Oil
- 2 Tsp Baking Powder
- 2 Tsp Vanilla
- 1 Tsp Cinnamon
- 1 Tsp Allspice
- 2 Cups Flour
- 1/2 Cup Chocolate Chips
- 1 1/2 Cups Powdered Sugar
In a large mixing bowl beat eggs, sugar, cocoa powder, oil, baking powder, vanilla and allspice until combined. Beat in flour and mix until just combined.
Stir in chocolate chips.
Cover dough and chill for an hour.
Shape dough into 1 inch balls. Roll balls in powdered sugar and coat generously.
Place balls on ungreased cookie sheet, about 1 in apart. Bake at 375 for 8-10 minutes or until edges are set and tops are crinkled. Let cool, then enjoy!