On Oct. 28th we made Chocolate Crinkle Cookies. These were so chocolaty and rich and tasted amazing! I started by following the safety and sanitation rules and then preheated the oven to 365 degrees. I proceeded to collect my ingredients from the supply table including cocoa powder, icing sugar, 1 egg, butter and brown sugar. I then got out a sifter and a medium bowl and sifted all my dry ingredients together (flour, cocoa, baking soda and salt.) After that I creamed together the butter, egg and white and brown sugar in a large bowl until it was smooth and pale in colour. I added the dry ingredients into the wet and carefully stirred it all together with 5ml of vanilla and chocolate chips. After scraping the sides of the bowl with a rubber spatula I divided the dough in half twice and then formed small dough balls before rolling them in icing sugar. I lined a cookie sheet with parchment paper and put the dough on before putting it into the freezer to chill for 10 minutes. While the cookie dough was chilling in the freezer I washed and dried all the dishes and wiped down the counters and tabletop. The cookies then went in the oven for 10 minutes and when they came out the room smelt sweet and chocolaty. These cookies met the product standards by being hard and chewy on the outside and soft on the inside. I would defiantly eat these again because they tasted so good and I have never had a cookie like this before. They get a 6/10 for nutrition because they have less sugar then a cookie that you would buy at a bakery and they also use a combination of cocoa powder and chocolate chips.