I’d been wanting to make chocolate crinkle cookies for some time now. My mom’s old recipe card called for Baker’s unsweetened chocolate, which I never have on hand. So I found a recipe just like it, except unsweetened cocoa powder replaced the Baker’s chocolate.
That was a good start, but I couldn’t help thinking half cocoa powder and half dark chocolate would be the winning combo. Bottom line: you won’t go wrong either way, but YES, of course, they’re even more de-lovely, delightful with some melted dark chocolate in the mix!
I halved the recipe so it yields 22 cookies, which is more than enough for this cookie monster and her two top tasters. You can double it if you have more people around to eat them.
¼ cup vegetable oil
¼ cup unsweetened cocoa powder
¼ cup dark chocolate, melted (I use Valrhona feves)
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup confectioners’ sugar (for rolling)
Preheat oven to 350 degrees F. Combine oil, cocoa and granulated sugar in a medium bowl.
Blend in one egg at a time, then add vanilla and melted chocolate.
Stir together flour, baking powder and salt. Combine with chocolate mixture. Chill dough for several hours or overnight.
Roll dough in 1-inch balls, then roll into the confectioners’ sugar to coat completely. Place roughly 2 inches apart on a baking sheet lined with parchment paper.
Twinkle on, sweet crinkly star
How very chocolatey you are!
Powdered sugar is your coat.
I could eat you till I bloat.
See you sooner!