Can you spot the Chocolate Crinkle cookie on the cover of our cookbook?
ORIGINALLY POSTED DECEMBER 15, 2011
This recipe is an original to our cookie trays and I like it because it makes a lot of cookies, so it’s not a cookie that you have to ration one per tray or anything like that. You can be generous when you give them out.
I also think these are such pretty cookies, like snowflakes, which is funny for a chocolate based cookie.
They’re easy to make but you do need to make sure you make the batter ahead of time and chill it, so take that into account when you’re doing your planning.
CHOCOLATE CRINKLES
INGREDIENTS
1/2 cup vegetable oil
4 sq. unsweetened chocolate (4 oz.) melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp salt
1 cup Confectioner’s Sugar
Chocolate Crinkles fresh out of the oven
DIRECTIONS
Mix oil, chocolate and granulated sugar.
Blend in one egg at a time until well mixed.
Add vanilla.
Measure flour by dipping method or by sifting (I really just measure. I’m not sure what either of those methods are, although it says See p. 5 to find out what the dipping method is.)
Stir flour, baking powder and salt into oil mixture.
Chill several hours or overnight.
Heat oven to 350 degrees.
Drop teaspoonfuls of dough into confectioner’s sugar BEFORE rolling into balls. Roll in sugar, shape into balls. (This is how you get the snowflake look when they bake.)
Place about 2″ apart on greased baking sheet.
Bake 10-12 minutes. Do not overbake. Makes about six dozen cookies.
This recipe is the whole reason why I wanted this three tiered cooling rack this year. It makes a ton of cookies!
Many hands make light work. Messy work, but light work. Powdered sugar everywhere!
