Chocolate Crinkles

My oldest son is a chocoholic.  I don’t fault him for this.  He comes by it naturally.  It’s handed down from generations of chocoholics… my grandfather, my mom, me…  to name just a few.

This is his all time favorite cookie.  Chocolately, sugary, crunchy on the outside, chewy on the inside.  Some say it’s “too much” , or “too rich”.  He says “It’s perfection!”

Chocolate Crinkles

• 3 beaten eggs
• 1 1/2 cups sugar
• 4 squares (4 Ounces) unsweetened chocolate, melted
• 1/2 cup cooking oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups flour
• sifted powdered sugar (for rolling)

In a mixing bowl, combine beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla.  Gradually add flour to chocolate mixture, stirring till thoroughly combined.  Cover and chill for 1 to 2 hours or till easy to handle.

Shape dough into 1 inch balls.  *(see kitchen tip 1)  Roll balls in powdered sugar to coat generously.  Place 1 inch apart on ungreased cookie sheet *(see kitchen tip 2).  Bake in a 375 degree oven for 8 – 10 minutes or until edges are set and tops are crackled.  Cool cookies on wire rack.  Makes about 48.

* kitchen tip 1:  Ever wonder how bakeries make such uniformly round cookies?  I use a cookie scoop to form the dough into nice, round, even balls.  They make cookie scoops in 3 different sizes (small, medium & large).  You can find them in most kitchen specialty stores; Sur La Table, William Sonoma, etc, or online.   I have one of each size and use them all regularly.  For this recipe, I use the small one.

* kitchen tip 2:  When baking cookies I always use aluminum jelly roll pans lined with parchment paper.  It cooks the cookies evenly, allows for baking larger batches than ordinary cookie sheets, and clean up is a snap!