The original Chocolate Crinkle Cookie. This is the cookie your grand momma made. Instead of reinventing the classic we kicked it old school and didn’t change a thing. When we bite into this cookie we wanted it to take us back to childhood.
Classic Chocolate Crinkle Cookies
Yield:
5 to 6 dozen cookies
Prep Time:
4 hours 20 minutes
Cook Time:
12 minutes
Total Time:
4 hours 32 minutes
Ingredients
- 1/2 cup vegetable oil
- 4 oz. Baker's unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 cups unbleached flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup confectioners' sugar
Instructions
- Roughly chop chocolate and place in a small microwave safe bowl.
- Microwave the chocolate in 10 second intervals, stirring in between times, until melted.
- Mix oil, melted chocolate, and sugar in a large mixing bowl or stand mixer.
- Blend in one egg at a time.
- Add vanilla.
- Mix in flour, baking powder and salt.
- Chill for 4 hours or overnight.
- Drop teaspoonfuls of the dough into a bowl of confectioners sugar.
- Roll in sugar and shape into balls.
- Place on a greased baking sheet.
- Bake for 10-12 minutes at 350F.
- Let cookies cool for a couple of minutes before transferring them to a cooling rack.
Notes
I use a melon baller when scooping out the dough. It gives me the teaspoon size amount of dough I need and I like the long handle.
Nutrition Information:
Yield: 5 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g