I made a huge batch of the Chocolate Crinkles again this year. The texture of these cookies is amazing – crispy on the outside, soft on the inside. They squish well against the roof of your mouth.
- 8 ounces unsweetened chocolate (I used half of a Trader Joe’s Bittersweet Pound Plus bar.)
- 1 C vegetable oil
- 4 C sugar
- 8 eggs
- 4t vanilla extract
- 4 C flour
- 4t baking powder
- 1 t salt
- 2 C powdered sugar
- Melt the chocolate in a stainless steel bowl set over simmering water.
- Mix in oil and sugar. Whisk in eggs, two at a time, mixing well after each. Stir in vanilla.
- In another bowl, whisk together flour, powder and salt.
- With a rubber spatula, stir the flour mixture into the chocolate mixture until just combined. Cover with plastic and refrigerate several hours (or overnight).
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Drop teaspoons-ful of dough into the powdered sugar, rolling and shaping it into balls.
- Bake 2″ apart, 10-12 minutes. Do not overbake.
I’ve been making a lot of these at work recently, too! They seem to be a holiday cookie, without even knowing it. Also, on account of the season, I’ve been replacing the vanilla extract with peppermint. Yummy!
Scout: The peppermint substitution is an awesome idea, and further proof that you are much cooler than me.
pshaw! when i needed to make the cookies at work, i searched for the recipe on your blog!
I so wish I was up to eating these right now. I’ll have to live with the idea of eating them.