Chocolate Crinkle Cookies

I acquired this recipe from my future mother in-law, it’s a family recipe that has been around for a long time and believe me when I say, these cookies are ahh-mazing! They are super simple to make and take only 10 minutes to bake! My sister and I also baked these for Christmas. The other great thing about this dough is that if you have extra, you can freeze or refrigerate and use for another time.

Hint: you want to keep the dough cold throughout the process to prevent sticking of the dough on your hands when you roll it. When you are not using the dough, stick it in the fridge until needed again.

To start, preheat your oven to 350º. Mix all of your dry ingredients and set aside.  Mix oil, melted chocolate and white sugar, then slowly blend in the eggs 1 at a time.  Add vanilla.  Stir in dry ingredients little bits at a time, you will usually want to add the dry ingredients up to 3 times before it’s gone.  Chill the dough for several hours covered.  Roll about a teaspoon amount into a ball, you want to try and keep them around the same size. Next take a bowl and fill with confectioner’s sugar then roll the dough ball in the powdered sugar to coat fully. Place on a baking sheet and bake in the oven for about 10 minutes.

A good tip is to start rolling and preparing the next batch while the current one is baking.

What you’ll need:

½ C vegetable oil

4- 1 oz squares unsweetened chocolate, melted (I recommend Baker’s brand)

2 C white sugar

4 eggs

2 tsp vanilla  (tsp is a teaspoon, not sure if you knew that)

2 C flour

2 tsp baking powder

½ tsp salt

 

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