Source: Creative Cookies by Betty Crockers
Makes 40 servings.
Preparation time: 4 hours
Tips: Small cookies are best to prevent bottom sugar to burn.
Ingredients
Preparation
1/2 cup vegetable oil
4 ounces unsweetened chocolate, melted, see note (1)
2 cups sugar
2 teaspoons vanilla extract
4 whole eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar, for coating
1. In a large bowl mix using a whisk or spoon: oil, melted chocolate, sugar vanilla and eggs.
2. Add flour, baking powder and salt. Incorporate all ingredients well. Dough will be quite soft. Cover bowl with plastic wrap and refrigerate for about 3 hours or until dough becomes very firm.
3. Heat oven to 350 F degrees. Leave oven stone at lowest shelf if available. Grease cookie sheets or use Teflon mats.
4. Shape round teaspoonfuls into balls (if using a scoop use #100). Roll in powdered sugar, try leaving on side clear to place down on sheet. Place 2" apart.
5. Bake 8 to 10 minutes at oven's top shelf to prevent sugar at the bottom of the cookies to burn, or place a baking stone one shelf bellow. ( Do not place cookie tray directly on stone.) Watch carefully. Time will vary with your oven as well as cookie size. The cookies should puff up and keep their shape cracking the powder sugar as they rise.
NOTES : 1) You may substitute with good quality bittersweet chocolate. Reduce sugar by 2 Tablespoons.
Chocolate Crinkles
