Chocolate crinkle cookies is a good year round cookie. It’s one of our Christmas favorites mostly because of the chocolate and powdered sugar combination, but also because they’re easy to make. A perfect combination, if you ask me.
This particular recipe is a Betty Crocker recipe. Just mix together the ingredients, and then chill for a couple of hours. This will help the dough remain a little on the firm side while you form balls and roll them in powdered sugar.
I use a cookie scoop to help shape the dough, and so that I get an equal amount each time. Place the dough on parchment-lined cookie sheets and bake for 10-12 minutes. Let cool, then eat.
- ½ cup vegetable oil
- 4 oz unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Line cookie sheet with parchment paper or grease cookie sheet with shortening or cooking spray.
- Use a cookie scoop and form dough into 1-inch balls, or drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks
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