I can't put the yum factor into fair words for this cookie; it's like a brownie and a cookie got married and had a beautiful baby. Enough richness that will make your head spin. That, and enough powdered sugar to inhale accidentally and make you cough for ten minutes.
They're quick and easy too which is always a huge bonus in my cookie baking decision book. I make the dough the night before; baking is quick, easy, and quite painless. Unless you inhale the powdered sugar multiple times. Which I did not do.
Thank you Taste of Home for another ten pounds.
Chocolate Crinkles
2 cups sugar
1/2 cup canola oil
4 one ounce squares of unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
4 eggs
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup confectioners' sugar
In a large bowl, combine sugar, oil, chocolate, and vanilla. Add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt. (I had to add an extra half cup of flour in the end). Gradually add to the chocolate mixture and mix until smooth. Stir in the chocolate chips. Cover and refrigerate for four hours or until easy to handle.
Refrigeration is the magic ingredient in this recipe-completely different dough on either side of the refrigerator.
Shape into 1 inch balls and roll in the confectioners' sugar. Place on a greased cookie sheet and bake at 350 degrees for 10-12 minutes or until cookies are set. Cool on wire racks.
Eat at your own risk.
And have milk nearby.
Also to note, Ruby squealed Cookies AGAIN!! when we made these. Wonder if she is going to think a cookie a day is the way of life?
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