Chocolate Crinkles

These cookies are amazing if you like chocolate. They almost taste like brownie bites covered in powdered sugar. I actually prefer these instead of brownies!

This recipe comes from a cookbook that a friend gave me many, many years ago. I have made these every Christmas since receiving the cook book. They are pretty awesome, you should give this recipe a try!

Chocolate Crinkles (Printer-friendly PDF Version)
4 oz unsweetened baking chocolate (melted, cooled)
1/2 C vegetable oil
2 C sugar
2 t vanilla
4 eggs
1/2 t salt
2 t baking powder
2 C flour
a small bowl full of powdered sugar (around 1/2 a cup)

Put the chocolate, oil, sugar, and vanilla in a mixer. Mix well until it is well blended and gritty.

Mix in the eggs one at a time. This will make the batter smooth.

Add the salt, baking powder, and flour. The salt is important to add since it helps bring out the chocolate flavor! Mix until well blended. The dough will very soft and sticky.

Place the cookie dough into a plastic storage container and chill completely in the refrigerator. I usually chill the batter overnight. Three or four hours should do fine, though.

After the dough is chilled, remove it from the refrigerator. Acquire your bowl full of powdered sugar.

Roll the cookie down into balls and cover them completely with powdered sugar. I recommend filling three cookie sheets with cookie dough balls and then placing the container of dough back in the refrigerator. The dough will be soft and sticky quickly!

Bake the cookies at 350 degrees for 10 to 12 minutes. Let cool on the cookie sheet for a minute before removing to a cooling rack. The cooling for a minute is optional, but makes them less likely to fall apart!

The cookie sheet will probably have a circle of baked cookie residue on it after you remove the cookies. Gently scrape this off before adding more cookie dough to it.

I think this made approximately 5 dozen cookies.

Note: I use the Nestle pre-melted baking chocolate.