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
4 eggs
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.
