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Chocolate Crinkles

Posted by SaraBir, September 5, 2006 at 12:41 PM

This time of year always arrives with the bittersweet pang of summer’s twilight mingled with anticipation for the season to come. To ease the transition, all this post-Labor Day week we’ll have recipes for lunchbox-ready cookies.

The dough for chocolate crinkles is remarkably similar to brownie batter, so the key to making these is to think like you are baking brownies—that is, underbake them to yield a rich and fudgy final product; overbaking them results in a dry and crumbly mess. This recipe is based on the classic that appeared in Betty Crocker’s Cooky Book.

Recipe

1/2 cup vegetable oil
2 cups granulated sugar
4 squares (4 oz) unsweetended chocolate, melted and cooled just a bit
4 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cups confectioners’ sugar, sifted

Directions

In a large bowl, beat together the sugar and vegetable oil. Stir in the melted chocolate and then beat in the eggs, one at a time. Beat in vanilla.

Beat in flour, baking powder and salt until combined. The dough will be very sticky. Chill overnight or freeze for a few hours to firm it up.

Heat oven to 350 degrees F. Grease baking sheets or line with silicon baking mats or baking parchment. Roll blobs of dough into balls about the size of golf balls (they don’t have to be perfect) and roll in confectioners’ sugar. Place on baking sheet about 3 inches apart and bake 5 to 8 minutes. Here’s the tricky part: when the cookies have flattened and their tops have cracked but their exposed insides still don’t look set, *now* is the time to take them out of the oven. Cool the cookies on the baking sheets for a minute or two, then transfer them to cooling racks. Makes about 6 dozen. *Note:* These are good while still slightly warm. But don’t eat them when you don’t want a fine dusting of powdered sugar over your clothing, desk, car upholstery, etc.

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