One of our recent guests requested a copy of my recipe for Chocolate Crinkle cookies. Many of the recipes I prepare for guests are ones that I developed myself, but this one is an old recipe that came from a Betty Crocker cookie cookbook. It’s fun to watch these cookies bake because as the dough softens in the heat of the oven, a crinkled appearance forms. Besides being tasty, the cookies are dairy free and contain no lactose.
4 ounces unsweetened chocolate
½ cup vegetable oil
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup confectioner’s sugar
Melt chocolate by placing squares in small microwaveable dish. Heat in microwave oven at high for 1 to 1-1/2 minutes. Squares may retain their original shape. Stir completely until melted.
In large bowl, mix melted chocolate, oil, and granulated sugar until well blended. Stir in eggs, one at a time, blending well. Add vanilla extract. Stir in flour, baking powder, and salt to form a soft dough. Chill several hours or overnight until firm.
Heat oven to 350 degrees F. Shape teaspoonfuls of dough into balls. Drop into confectioner’s sugar and roll until well coated with sugar. Place balls 2 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes, or until set. Remove from cookie sheets and cool on wire racks. Enjoy!
Makes about 72 cookies