Chocolate Crinkles a la Kam

About a month ago, I've noticed most of my friends posted a Baguio photo album and I can't help but miss all the goodies you bring home from a trip up North. I remember always getting sayote (which was 7 pesos A KILO!), peanut brittle (not really a big fan, preferred the Good Sheperd brand over others), choco flakes (I could finish half of a container in one sitting, what a whale) and chocolate crinkles. The last two were my fam's favorite, mainly because we are such chocolate lovers (or should I say addicts).

So here's a very simple crinkles recipe I got from my mother-in-law:

What you need:
1 2/3 cup All Purpose Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/3 cup Cocoa Powder
1 cup White Sugar

2 Extra Large Eggs
2 tbsp. Sour Cream
1/4 cup Vegetable Oil

2 cups sifted Confectioner's Sugar

How you do it:

Sift together all dry ingredients in a large bowl. Make a well in the middle and then add in the eggs, sour cream and vegetable oil.

With the paddle attachment on your mixer, stir on low until evenly mixed. You can also do this by hand by using a spatula. Cover bowl with plastic wrap and refrigerate for at least an hour.

Preheat oven 325F. Line 2 baking sheets with parchment paper.
Prepare confectioner's sugar, make sure you place 'em on a large bowl.

After an hour, remove mixture from ref. Lightly grease your hands. Using a small teaspoon, scoop some mixture and form into a ball. Drop on powdered sugar and completely dredge each ball. Arrange on baking sheet, around 2 inches apart.

Bake for 10-12 minutes. Let rest for 5 minutes before removing from baking sheet.
Best when served the same day it was baked (with some awesome black coffee)

Kam's Tips:
- Do not over-bake! You don't want dry crinkles. For a chewy version, bake for 8-10 minutes.