Tuesday, December 11, 2007

Chocolate Crinkles

This is another childhood recipe. I always loved how the powdered sugar makes a crazy quilt sort of pattern over the chocolate once they're baked. Note: These have to chill for a while before baking, so allow time for that (or take advantage of it and mix them up ahead of time).

1/2 c. oil
4 oz. unsweetened bakers' chocolate (or you can sub in 3/4 c. cocoa + 1/4 c. butter)
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Powdered sugar for coating - around 1/2 c. or so

Mix together the oil, chocolate (or cocoa and butter) and sugar. Add the 4 eggs, one at a time, stirring well between each. Stir in the 2 tsp. vanilla.

In a separate bowl, mix together the flour, baking powder and salt, then add to the sugar mixture and stir well.

Chill several hours. Shape into balls and roll in a bowl of powdered sugar to coat.

Place on Pam-sprayed cookie sheet and bake 10-12 minutes in a preheated 350F oven. Be careful not to overbake them - they're better a little underbaked and squishy than overbaked and hard.


Nectarine said...

I love these also!!! We made them abot 2 weeks ago and hubby decided to go play cards and took them all with him!!! I hardly got any and he said,"they are not my favorite." I said, "I made them for ME." I guess he thinks everything I make if for him. Must do them again.

DiploWhat said...

Made these for the first time the other day. couple of notes for those of you who are considering them (assuming I made them correctly).
1. They don't flatten out like regular cookies--they stay more in a ball form. Therefore, you can put a LOT on one sheet.
2. In my opinion these should be called "brownie bites" because they tasted just like brownies to me.
3. I found about 12 min worked best, otherwise they were too gooey for our tastes (like they were undercooked). At 12 min they were still very moist. But agree this is not one you want to overcook.

Ms. Huis Herself said...

I've discovered we like them much better when they're made with baking chocolate, rather than the substitution of butter & cocoa - they hold their shape better & stand up taller. Still yummy either way though!