A classic recipe for rich, fudgy Chocolate Crinkle cookies. This simple, oil-based dough is chilled, rolled into balls, and coated in powdered sugar to create a beautiful cracked pattern as it bakes.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Vegetable Oil |
| 4 Sq. (4 oz) | Unsweetened Chocolate, melted |
| 2 Cups | Sugar |
| 4 | Eggs |
| 2 tsps (See Note) | Vanilla |
| 2 Cups (See Note) | Flour |
| 2 tsps | Baking Powder |
| ½ tsp | Salt |
| 1 Cup | Confectioners’ Sugar (for rolling) |
Instructions
- Mix Dough: In a large bowl, mix the vegetable oil, melted and cooled unsweetened chocolate, and sugar.
- Blend in the eggs one at a time, beating well after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the chocolate mixture and stir until just combined.
- Chill: Cover the dough and chill for several hours or overnight. The dough will be very sticky before chilling.
- Bake: Preheat your oven to 350°F. Grease a cookie sheet.
- Shape the chilled dough into 1-inch balls. Roll each ball generously in the confectioners’ sugar to coat completely.
- Place the balls on the greased sheet about 2 inches apart.
- Bake for 10-12 minutes. Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
Note
The original recipe card did not specify amounts for flour and vanilla. Standard measurements of 2 cups of flour and 2 teaspoons of vanilla have been added to create a complete and functional recipe. Makes about 6 dozen cookies.
