Chocolate Crinkle Cookies

January 19th, 2008 • Related • Filed Under

Chocolate Crinkles (Better Home and Gardens: Christmas Cookies)

  • 4 eggs
  • 1 3/4 cups granulated sugar
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1/2 cup canola oil
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar

In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Using the paddle attachment of an electric mixer, beat on medium speed until combined, scraping bowl occasionally. Gradually beat in the flour until combined. Cover and chill for 2 to 24 hours, or until dough is easy to handle.

Preheat oven to 375 degrees F. Lightly grease a large cookie sheet and set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls (this can be done easily and efficiently with a mini dough scooper). Roll the balls in powdered sugar and place 1-inch apart on prepared baking sheet.

Bake cookies for 8-10 minutes or until edges are set and tops are dry. Do not overbake. Transfer cookies to a cooling rack, where they will deflate slightly.

To store, layer cookies between sheets of waxed paper covered in an airtight container for up to 3 days or freezer for up to 3 months.

Yield: 36 cookies

SocialTwist Tell-a-Friend

Post a Response