Chocolate Crinkles
Photo: John V. Pozniak, CC BY-SA 4.0
Chocolate crinkles are dark, fudgy cookies with a cracked white sugar crust that looks striking on any plate. The dough uses oil and unsweetened chocolate instead of butter, which gives a deep, strong chocolate flavor and a soft center. The dough is wet, so it has to chill for several hours before you can roll it. The thick coat of confectioners' sugar splits in the oven to make the pattern. One batch yields three to four dozen.
Instructions
Stir the vegetable oil, melted chocolate and granulated sugar together in a large bowl until combined.
Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
Add the flour, baking powder and salt to the chocolate mixture and stir until no dry flour remains. The dough will be soft and sticky at this stage.
Cover the bowl and chill the dough for several hours or overnight. It needs this time to firm up enough to shape.
Heat the oven to 350°F (175°C) and grease a baking sheet.
Drop teaspoonfuls of the chilled dough into the confectioners' sugar and roll each one until thickly coated, shaping it into a ball as you go.
Set the balls about 2 inches (5 cm) apart on the greased sheet and bake for 10 to 12 minutes. The sugar coating will split into the white cracks that give the cookies their name.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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