I know this is a weird thing to say, but I’m picky about my chocolate desserts. For example, I love brownies, I do not like chocolate cake. I love Frosty’s, I do not like chocolate ice cream. I love chocolate fudge, I do not like chocolate pudding. You get the idea. That’s why you can fully trust me when I say that these chocolate crinkle cookies are the bomb!
They are the perfect combination of chewy, deep chocolate flavor, and sweetness. They’re just a perfect chocolate treat. They take a little bit of planning, since you need to make the dough the day before and chill overnight, but they are oh-so-worth it!
My mom has been making these cookies at Christmas time for as long as I can remember, and there’s a good reason for it. Chocolate is not a very common Christmas flavor – it’s usually ginger and warm spices, so this is a great option for something a little different.
This is an old recipe – you can tell by the amount of sugar that’s included. But, it’s the holidays, so we’re going to allow it. You won’t even care once you take a bite. Trust me.
Ingredients:
- 1/2 cup vegetable oil
- 4 oz (1 bar) unsweetened baking chocolate, melted
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup powdered sugar
Directions:
- Melt chocolate over low heat in a small sauce pan
- In a large mixing bowl, stir together oil, melted chocolate, and sugar.
- Add in one egg at a time until incorporated.
- Stir in flour, baking powder, and salt until well combined. Chill overnight (or at least 6 hours)
- When ready to bake, put 1 cup powdered sugar into a shallow bowl.
- Scoop out dough and roll into 1-1 1/2 inch balls. (A cookie scoop works best for this, but is not necessary).
- Drop dough balls into powdered sugar and roll around to cover completely.
- Place onto a greased cookie sheet (12 per sheet). Bake at 350 for 10-12 minutes.
Recipe makes about 3 dozen cookies.
