Chocolate Crinkles are a favorite Christmas Cookie in this family. I start getting requests for these cookies right after Thanksgiving. A teen in the family who has a birthday in December requests them for a birthday gift. They are that good. These cookies taste like a brownie, chewy, moist and fudgy. As the cookies bake they will “crack” to give them a crinkled look. This recipe is from Betty Crocker’s Cooky Book, 1963 edition.
Chocolate Crinkle Cookies
1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces), melted
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1-2 cups confectioners sugar, or more if needed
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method. Add baking powder and salt to the flour and add this into oil mixture. This will be a soft dough. Chill the dough several hours or overnight.
Heat oven to 350°F. Drop teaspoonfuls of dough into confectioners sugar. Roll generously in sugar; shape into balls. Place 2″ apart on greased baking sheet or on a baking sheet lined with parchment paper. Bake 10 to 12 minutes; or until almost no imprint remains when touched lightly in center. Cool on baking sheet for 1 to 2 minutes before removing to a wire rack. Makes approximately 6 dozen cookies.
