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Prep 1hr45min
Total3hr45min
Servings72
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Ingredients
1/2
cup vegetable oil
4
oz unsweetened baking chocolate, melted, cooled
2
cups granulated sugar
2
teaspoons vanilla
4
eggs
2
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup powdered sugar
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Steps
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 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
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If you’re baking batches of these chocolate crinkle cookies, make sure your cookie sheets are completely cooled. The cookies will spread too much if placed on a hot or even warm cookie sheet.
What is baking chocolate? In its most traditional form, baking chocolate is unsweetened chocolate made from 100% chocolate liquor—processed and ground cocoa beans—without added sugar or flavoring. It’s used in recipes that have enough sweeteners to balance its bitterness, serving up a deeply satisfying chocolate flavor. You can find baking chocolate in blocks, chunks and chips, all of which you can use for this Chocolate Crinkle Cookies recipe.
Because this dough is dark in color, be sure to check for doneness—lightly touch the top of a cookie with your finger to check that it's firmly set. Err on the side of caution—we recommend removing the cookies from the oven a tad early rather than risk overbaking them.
Instead of using shortening or cooking spray, line your cookie sheets with baking parchment. This will make removing the warm cookies a breeze. You can reuse the parchment sheets multiple times before recycling or composting them.
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