What evokes pleasant holiday memories better than sharing food with family and friends? I'm going to celebrate the Christmas season by posting some of my favorite holiday recipes here throughout the month of December.Here is one of my favorites, Chocolate Crinkle Cookies! I remember making these as a child with my mother. The patterns the white sugar against the dark chocolate always surprised me. Some friends and I did a cookie swap last Christmas and these were voted the best by the husbands, so you know it's good!
There are several recipes out there for these cookies, but the one I grew up with is Betty Crocker's recipe. Two things to call to your attention before making these: 1) The dough requires refrigeration before baking. I tried to skip this step once. Only once. I ended up with a big sticky mess, more dough on my hands than on the cookie sheet. And, 2) They dry out very quickly, so freeze what you don't think will be eaten within a day. They thaw quickly, so don't be afraid of freezing them!
Chocolate Crinkle Cookies:
1/2 cup vegetable oil
4oz unsweetened baking chocolate, melted, 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. 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. Be sure to periodically sneak into the fridge and pinch a bit of dough for a little snack! :)
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 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.