These were part of the take-home treat boxes we gave out to the “tired Santas” (a.k.a. parents and grandparents) on Christmas day. They are just one of my favorite cookies and I desperately tried to replicate them twice years ago but my efforts were futile. But didn’t they say three’s a charm? My third attempt at it last Christmas Eve was close enough to the crinkles that I’ve been used to. Oh so lovely: a little bitter chocolate with a soft chewy center merged with all the sugary sweetness of sugar when you bite it. It’s hello to many Christmases all over again.
Try these indulgent cookies but don’t hate me if you get hooked. Enjoy!
adapted from Betty Crocker’s recipe
Prep Time:1 hr 30 min
Start to Finish:3 hr 45 min
Makes: around 50 cookies 3-inch cookies (from tablespoon-size dough balls)
1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Heat oven to 350ºF. Grease cookie sheet.
3. Drop dough balls by plastic tablespoonfuls into powdered sugar in a gallon size ziploc bag to. Let the balls roll around to coat and fish out carefully with a slotted spoon. . Place about 2 inches apart on cookie sheet.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.
1 Serving: Calories 70 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 35 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
1. I refrigerated mine for 24 hours.
2. Use the plastic measuring tablespoon with a spoon to scoop and shape the dough into balls.
3. This recipe is a tad sweet if you’re not big on really sweet stuff. I personally think that you can remove 1/4-1/8 cup of granulated sugar and it should still be fine. The powdered sugar covering the cookie will make up for sweetness.
4. My cookies were done in 10 minutes. And they were mighty soft and chewy just like I want them.
5. Before packing/storing, tap some of the excess powdered sugar. The dough ball is very sticky before baking so there is a lot of excess sugar there that you can do away with.