Chocolate crinkle cookies

Okay, buddy – this is for you!

1/2 cup vegetable oil (I use canola)
4 squares baking chocolate or equivalent

Eeeerrk!  Let’s take a moment here.  You can do one of two things.  Use Baker’s chocolate squares.  These are not sweet and you would never just eat one.  (Although Dad once tricked Uncle Rick into eating one, but that’s a different story.)

Or you can use cocoa + oil.  It will say on the back of the box, but 1 tablespoon (tbsp) oil + 3 tbsp. cocoa = 1 square of baking chocolate.  On a side note, I just saw that Hershey’s makes “Special Dark” cocoa – nom!  I typically use the cocoa method because I also use it for brownies.  Just sayin’.

Okay, back to the program.  Let’s take it from the top:

1/2 cup canola oil
4 squares baker’s chocolate or equivalent
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Mix it all together.  Cover the mixing bowl and put it in the fridge for a couple of hours.  Take that time to make sure you’ve got some powdered sugar.

Once the dough has chilled, make little balls, roll it in powdered sugar and bake at 350*.  Keep a close eye on them – it’s hard to tell when they are done. These cookies are better if you take them out when they are half-done so they’ll be chewy.  Crunchy crinkles suck!

Updated December 2016:  I have found the perfect balance is to use the cocoa+ oil method, and use 50% regular cocoa and 50% Hershey’s Special Dark.  You loved them this past Christmas!

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