After eating half the batch directly out of the oven, I can tell you…these are good cookies. Really good. These are so delightfully chewy, and covered in powdered sugar – is there anything better?
Over the holidays I was working nonstop, but still managed to fit in a few baking sprees. This was one of the cookies I made to bring to a holiday celebration, and they were a huge hit. They’re super easy, but require more time because you need to refrigerate the dough for at least 3 hours – so don’t forget to plan ahead! You could also toss some sea salt on top to have that lovely contrast between sweet and savory, if you would like.
I hope you all are having a wonderful end of 2014, and enjoy!
Chocolate Crinkle Cookies
Recipe adapted from Betty Crocker
Recipe makes about 4 dozen cookies
1/2 cup vegetable oil
4 oz dark chocolate
2 cups granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
First, in a double boiler or a saucepan placed over boiling water, melt the dark chocolate. Set aside to cool once there are no lumps and it’s all melted.
Once the chocolate has cooled, add it to a large mixing bowl and use a hand mixer, or in the bowl of a stand mixer fitted with the mixer attachment, and add the oil, granulated sugar and vanilla, and mix together. Beat in the eggs, one at a time, mixing in between each addition.
In a separate bowl, mix together the flour, baking powder and salt.
Add the dry ingredients to the chocolate mixture in two additions and mix well between each. Cover the bowl with foil or plastic wrap and place in the refrigerate. Make sure to refrigerate for at least 3 hours.
After this time, heat oven to 350° fahrenheit / 178° celsius. Grease cookie sheet with butter or cooking spray.
With your hands roll the dough into small balls, about a teaspoon size of dough. Drop the balls into the bowl of powdered sugar, and roll around to coat completely. Place the balls about 2 inches apart on the cookie sheet. (See below for the before and after pictures…)
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks. Allow to cool, and then serve and enjoy!