These chocolate crinkles look like little mounds of chocolate covered in snow and are the perfect holiday treat. They are crunchy and chewy at the same time and irresistible. The secret to making a memorable chocolate cookie is to use a good quality chocolate. It really does make all the difference. I like Scharffen Berger, Ghirardelli and Lindt. Also, try using the microwave to melt it as described in the recipe notes. This works very well and comes from Alice Medrich who knows everything about chocolate. I usually can fit 16 on a cookie sheet since they don’t spread that much.
- 2 cups granulated sugar
- 1/2 cup Canola oil
- 4 ounces unsweetened chocolate melted and cooled (see note)
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup confectioner's sugar to roll balls of dough in
- In bowl of stand mixer or medium bowl mix granulated sugar, oil, melted chocolate and vanilla. Add in eggs, one at a time. Add flour, baking powder and salt and mix until combined. Cover and refrigerate at least 3 hours (or overnight) until dough is firm.
- Preheat oven to 350° and grease 2 cookie sheets.
- Shape dough by rounded tablespoons into balls (can use small scoop about 1 3/4-inches in diameter) and roll in confectioner's sugar. Place about 2-inches apart on greased cookie sheet. You can stagger these if you like so they have more room to spread.
- Bake until almost no indentation remains when touched, 10 - 12 minutes. Let cool on cookie sheet for about 5 minutes then remove to racks to cool. Enjoy!
NOTE: An easy way to melt chocolate is to chop it into small pieces and put it in a pyrex measuring cup or small glass bowl, uncovered. Heat for 2 minutes in the microwave on 50% power. Take out and stir with a spoon or spatula. If not completely melted, put back in microwave for 30 seconds (50% power) and take out and mix again. It may need to go in one more time but shouldn't need more than 3 minutes total.
Leave a Reply