Tuesday, December 30, 2014

Chocolate crinkle cookies

I wasn't sure what to expect when I made these cookies…when you make a new recipe, you have to have a lot of hope and faith that the end result will be delicious.  I made these chocolate crinkles from a recipe in Better Homes and Gardens "New Baking Book," and I am so happy to report they are AMAZING.  They're soft and fudgy, and aren't overly sweet, which is nice.  Here's how to make them:


3 eggs
1 and 1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla
4 ounces unsweetened baking chocolate
2 cups all-purpose flour
Sifted powdered sugar


Melt the baking chocolate using the directions on the package, making sure that it is completely melted…I chop mine into little bits first, to make the melting process faster.

In a mixing bowl, beat together the eggs, granulated sugar, vegetable oil, baking powder and vanilla until combined.

With the mixer on low, slowly drizzle in the melted chocolate and mix until combined.

Slowly add the flour until fully incorporated, being careful not to over mix it.  [Note: The cookbook says that if your mixer starts to struggle, you can hand mix in the rest of the flour - my Kitchen Aid mixer handled it fine, but if you hear your mixer start to whine, just mix the rest by hand.]

Cover the dough and chill it for 1-2 hours.

Preheat your oven to 375 degrees and roll the dough into 1 inch balls.

Roll the balls in the powdered sugar, and place them on an ungreased cookie sheet.

Bake for 8-10 minutes, or until the edges are set, and the tops are crackled.  [Note: they may look quite gooey in the center, but that is okay.]

Cool on a wire rack.  In my opinion, these cookies are best when allowed to cool fully.

I hope you like these as much as I do - we had friends over, and they couldn't get enough of them!

Happy New Year,
- Sugar Baby