Chocolate Crinkles

Betty Crocker’s Cookie Book was the first cookie recipe book I ever received and the year was 1984. The book was first printed in 1963 and appears to have gone through a few updates or reprints through the next 20 years.

I still use many recipes in this book and outside of sugar cookies, I most often go to this book for the Chocolate Crinkles recipe. I was on a roll about a decade ago and did a great job with these cookies, and then they seemed to be duds. I think some of my ingredients, especially the baking powder, were not fresh enough and it was impacting my outcomes. For the past two years, I’m back in business and having good luck with them, but these are still not as good as my sister Susan’s. She consistently churns out fudgy chocolate crinkles you could enjoy with a tall glass of milk or hot cocoa after a romp in the snow.

Chocolate Crinkles

These cookies say “Christmas” to me. Rolled in a coating of confectioner’s sugar, the tops “crack” as they bake and produce lovely snow-like covered confections. Enjoy!

 

Chocolate Crinkles
From Betty Crocker’s Cookie Book

2 cups granulated sugar

1/2 cup vegetable oil

4 ounces melted unsweetened chocolate (cooled)

2 teaspoons vanilla

4 eggs

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup powdered sugar

Mix granulated sugar, oil, chocolate and vanilla.

Mix in eggs, one at a time. Sir in flour, baking powder and salt. Cover and refrigerate at least three hours.

Heat oven to 350. Drop dough by teaspoonfuls in powdered sugar. Roll around to coat. Shape into balls. Place about two inches apart on cookie sheets. (I use parchment on all sheets).

Bake until almost no indentation remains when touched. 10-12 minutes.

Makes about six dozen.