There’s a little bakery in the downtown part of my parent’s town called Eileen’s. They sell sandwiches and pastries, but my absolute, hands-down favorite are their Chocolate Crinkles. The not too sweet, powdery goodness….yum.
So needless to say, when I pulled out the good ol’ Betty Crocker cookbook, looking for a recipe for something sweet with the ingredients I had on hand, I was ecstatic to find a Chocolate Crinkles recipe. And Betty didn’t let me down. These weren’t Eileen’s, but they were pretty darn close! Enjoy!
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Chocolate Crinkles (from Betty Crocker)
2 cups sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
4oz. unsweetened baking chocolate, melted and cooled
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
Mix sugar, oil, vanilla, and chocolate in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate for at least 3 hours. (I only refrigerated for 2 hours and mine turned out fine.)
Heat the oven to 350. Grease a cookie sheet with cooking spray or shortening.
Drop the dough (teaspoon-size, but you can totally wing this) into a bowl of powdered sugar; roll around to coat. Shape into balls. Bake 9-11 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet to wire rack to cool.
