Another one of my favorite cookies that my grandmother would make around Christmas are Chocolate Crinkle Cookies. They are chocolate cookies rolled in powdered sugar. If made correctly they are soft and delicious! I say that because last year I must have over baked them a little because they didn't come out tasting as great as usual. But this year's batch were pretty good. I used a
small cookie scoop and overfilled it a little bit so my cookies come out the same size. This cookie dough is much easier to work with when it's cold, so if you are taking any breaks while baking, put the dough back in the fridge when you're not working with it. Some years I sifted the powdered sugar before rolling the cookies in it but the cookies come out best if you do not sift it. Also, my cousin Vincent reminded me to NOT bake these on convection as that blows the sugar off the cookies! If you love chocolate, definitely give these a try!
Chocolate Crinkle Cookies
½ cup Mazola Corn Oil
4 squares unsweetened chocolate (melted) (4 ounces)
2 cups sugar
4 eggs
2 teaspoons vanilla extract
½ teaspoon salt
2 cups sifted flour
2 teaspoons baking powder
1 cup confectionary sugar
Mix oil, chocolate, and sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in salt, flour, and baking powder.
Chill several hours or overnight.
Heat oven to 350°.
Drop teaspoonfuls of dough into confectioners’ sugar. Roll around and shape into a ball. Place about 2 inches apart on ungreased baking sheet.
Bake 10-12 minutes. Do not overbake.
No comments:
Post a Comment