Who doesn’t love a great Christmas cookie recipe? Chocolate crinkle cookies are a holiday classic that I (unabashedly) make year round. Adapted from the Betty Crocker cookybook, here’s my favorite rendition:
Makes ~5 dozen cookies
Wet ingredients:
4 oz unsweetened chocolate
2 cup granulated sugar
0.5 cup vegetable oil
4 eggs
dash vanilla extract
Dry ingredients:
2.75 cup flour
2 tsp baking powder
pinch salt
Topping: powdered sugar (enough to coat, ~0.25 cup)
Preheat oven to 350F.
Melt chocolate in a double broiler.
Mix wet ingredients in a bowl, adding eggs last.
Fold in dry ingredients. Start with 2 cups flour. If too wet, add slightly more flour up to an extra 0.75 cup. The consistency should be firm enough to spoon into drops, but not firm enough to handle like regular cookie dough.
Use two spoons to drop tablespoon-sized globs of dough into a small bowl of powdered sugar. Spin the bowl in a circular motion to coat the dough ball.
Place the dough balls on a baking sheet about 1.5 inches apart.
Bake for 10 minutes. Allow to sit on baking sheet for one minute out of the oven after baking before transferring to a wire rack.
Are you a fellow procrastibaker? Follow me on Instagram for more creations that I don’t have time to blog about @rlitanner