I have been making these cookie for YEARS now. It was a recipe in an Old cookbook that belongs to my mother that I have modified and perfected. They are easy to make and quick to bake...perfect for freezing as well! This has been in my holiday baking rotation for a long time now...and I need to show them to the world!
Ingredients:
2 Cups Unbleached Flour
1 1/4 Cups White Granulated Sugar
2 Tsp Baking Powder
4 Unsweetened Chocolate Squares (1 Ounce each), melted & cooled
1/2 Cup Vegetable Oil
3 Eggs at Room Temperature
2 Tsp Pure Vanilla Extract
4 Tbsp Icing Sugar
2 Tbsp good quality cocoa powder
In a bowl combine the flour and baking powder through a sifter. Set this aside.
In your mixing bowl combine the Melted Chocolate, Sugar, Oil & Vanilla. Mix on medium speed.
One by one add your eggs.
Iphone picture with one hand, dropping eggs with the other = bad picture
Lower your mixing speed to low and slowly add in the flour and baking powder mix. Once all in the mixer turn the speed back up just until all the flour is incorporated into the mix.
Place the whole bowl into your fridge for about 1 hour to firm up. This makes the cookie dough easier to handle when you roll out the cookies.
While the dough is in the fridge sift together the icing sugar and cocoa powder.
Once the dough is firm enough to handle, dump a tablespoon full into the palm of your hand and roll into a ball. Roll the ball in the icing sugar mixture.
Place all the balls on a parchment paper lined baking sheet and slightly flatten each dough ball.
Leave about 2 inches of space between each cookie.
Bake at 375F (350F in a convection oven) for about 10-13 Minutes.
Cookies will be soft in the middle when removed from the oven but will harden when cooled.
Perfect Chocolate Crinkle Cookies! Wrap in a pretty box for a lovely baked good gift!
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