CHOCOLATE CRINKLES

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1 hr 45 min Prep
3 hr 45 min Total
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72 Servings

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These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year!


Ingredient List
  • Small check mark in a circle icon1/2 cup vegetable oil
  • Small check mark in a circle icon4 oz unsweetened baking chocolate, melted, cooled
  • Small check mark in a circle icon2 cups granulated sugar
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 cup powdered sugar
Preparation
  1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
  2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Tips
  • To ensure recipe success, do not use self-rising flour in this recipe.
  • To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.