Chocolate Crinkle Cookies
Need an easy cookie that everyone will love? These Chocolate Crinkle Cookies are rich and perfect with a tall glass of milk or hot cup of coffee.
Servings: 36 cookies
Ingredients
- 1/2 cup vegetable oil
- 4 ounces unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- powdered sugar
Instructions
- Melt unsweetened chocolate with vegetable oil in a 2-quart saucepan.
- Sift together flour, salt and baking powder and set aside.
- Remove from heat and add each of the remaining ingredients, EXCEPT the powdered sugar. mixing by hand after each addition.
- Chill dough in the saucepan in the refrigerator for at least an hour or until dough sets.
- Roll into 1-inch balls. Then roll balls in powdered sugar.
- Bake on a cookie sheet for 8-12 minutes in a 350-degree F oven.
Notes
- These cookies can be mixed together in just a 2-quart saucepan. If you don't want to dirty another bowl with the dry ingredients, sift them directly into the saucepan with the wet ingredients!
- The dough for these will be almost batter-like before you chill it. Once it sets in the refrigerator, it's more of a truffle-like consistency.
- If the dough sticks to your hand when rolling, put it back into the refrigerator for a bit. We stash ours in the refrigerator in between batches.
- The original recipe card says bake between 8-12 minutes. We baked ours for just over 10 minutes. You want the cracks to be dry but you don't want the edges to be hard.
- Be careful, these cookies can stick to your cookie sheet when you pull them out of the oven. Mom takes them out and after about a minute, she loosens them and lets them set another minute or two before moving to a cooling rack. We used parchment paper on our cookie sheet and they came right off.