Chocolate Crinkles (Betty Crocker recipe)
These classic cookies are rich and fudgy, with a powdered sugar coating on the outside.
Ingredients
- ½ cup vegetable oil
- 4 oz unsweetened chocolate melted and cooled
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
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Instructions
- In the bowl of a stand mixer, mix the ½ cup vegetable oil, 4 oz unsweetened chocolate (melted), and 2 cups sugar until combined.
- Add 4 eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla extract.
- Stir in the 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt just until combined. Cover and chill for at least two hours.
- Preheat oven to 350°F. Place 1 cup powdered sugar in a bowl.
- Roll the dough into 1¼ inch balls. Roll each ball in the powdered sugar. Place 2 inches apart on a greased baking sheet (or line the baking sheet with a silicone mat).
- Bake for 10–11 minutes or until the centers are no longer wet. Let sit for 5 minutes on the pan before removing to a wire rack.
Notes
Any neutral flavored oil, like canola oil or grapeseed oil, will work in place of the vegetable oil.
You can substitute 1 teaspoon of almond extract for the vanilla extract if you'd like.
The dough will keep in the fridge for a few days before baking.
The cookies will keep at least a week in a tightly sealed container at room temperature. You can also freeze the cookies.
Nutrition
Calories: 112kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 16mgSodium: 55mgPotassium: 35mgFiber: 1gSugar: 12gVitamin A: 23IUCalcium: 17mgIron: 1mg
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