FryBoy
New member
These are as good looking as they are great tasting!
Chocolate Crinkle Cookies
4 ounces unsweetened baking chocolate, melted & cooled
½ cup vegetable oil
2 cups granulated sugar
½ teaspoon salt
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ cup powdered sugar
1. Mix oil, melted chocolate, granulated sugar, salt and vanilla in large bowl of electric mixer. Add eggs, one at a time until thoroughly blended. Stir in flour and baking powder and mix until just combined. Transfer to plastic bowl, cover and refrigerate at least 3 hours.
2. Heat oven to 350ºF. Line cookie sheets with parchment.
3. Roll about a teaspoonful of dough between your palms, forming a ball a little less than an inch across. Make as many balls as you will bake in one batch, then roll the balls in the powdered sugar to coat. Roll each ball between your palms again to make the sugar stick and to remove the excess. Place balls about 2 inches apart on cookie sheet; do not flatten the balls. Put unused dough in refrigerator or freezer between batches.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet.
Cool on wire rack.
Note: Chocolate can be melted in microwave. Place in 2-cup Pyrex measuring cup and heat about 60 seconds on high, stirring to melt the last few pieces.
Chocolate Crinkle Cookies
4 ounces unsweetened baking chocolate, melted & cooled
½ cup vegetable oil
2 cups granulated sugar
½ teaspoon salt
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ cup powdered sugar
1. Mix oil, melted chocolate, granulated sugar, salt and vanilla in large bowl of electric mixer. Add eggs, one at a time until thoroughly blended. Stir in flour and baking powder and mix until just combined. Transfer to plastic bowl, cover and refrigerate at least 3 hours.
2. Heat oven to 350ºF. Line cookie sheets with parchment.
3. Roll about a teaspoonful of dough between your palms, forming a ball a little less than an inch across. Make as many balls as you will bake in one batch, then roll the balls in the powdered sugar to coat. Roll each ball between your palms again to make the sugar stick and to remove the excess. Place balls about 2 inches apart on cookie sheet; do not flatten the balls. Put unused dough in refrigerator or freezer between batches.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet.
Cool on wire rack.
Note: Chocolate can be melted in microwave. Place in 2-cup Pyrex measuring cup and heat about 60 seconds on high, stirring to melt the last few pieces.
