Chocolate Crinkle Cookies
These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year!
Prep Time: 1 hour, plus baking
Fridge Time: 3 hours
Total Time: 4 hours +
Makes: 6 dozen cookies
1/2 cup vegetable oil4 oz unsweetened baking chocolate2 cups granulated sugar2 teaspoons vanilla 4 eggs2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup powdered sugar
1. Melt chocolate in microwave according to package directions, allow to cool slightly. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. If you wish, add ~ 1 cup of mini chocolate morsels, or mini Andes candy morsels. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray. Time-Saver: To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.
3. Shape teaspoonfuls of dough into balls, and roll in powdered sugar. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks. Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 35 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Slightly adapted from Betty Crocker's recipe.
Prep Time: 1 hour, plus baking
Fridge Time: 3 hours
Total Time: 4 hours +
Makes: 6 dozen cookies
1/2 cup vegetable oil4 oz unsweetened baking chocolate2 cups granulated sugar2 teaspoons vanilla 4 eggs2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup powdered sugar
1. Melt chocolate in microwave according to package directions, allow to cool slightly. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. If you wish, add ~ 1 cup of mini chocolate morsels, or mini Andes candy morsels. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray. Time-Saver: To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.
3. Shape teaspoonfuls of dough into balls, and roll in powdered sugar. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks. Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 35 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Slightly adapted from Betty Crocker's recipe.