These are the type of cookies I need to not be in my house. They were absolutely delicious and it is honestly hard to stop eating them!
The batter is very soft. Honestly I was concerned about the cookies before the refrigeration process. I did not think the batter would hold together to form a cookie.
Thankfully, refrigeration is what the batter needed. The batter is still quite soft. Which makes it a bit sticky.
Rolling the batter in the confectioners’ sugar is what gives them the crinkle look. The sugar soaks in places, but stays on the outside in other places.
The resulting cookie is a nice combination of white and chocolate.
The cookies are very light, with lots of air pockets. This gives you a very fudge tasting cooking, but they are not heavy and thick.
I definitely recommend making these - you will only be sorry because you want to eat them all!
CHOCOLATE CRINKLES
1/2 Cup Vegetable Oil
4 Ounces Unsweetened Chocolate, Melted
2 Cups Granulated Sugar
4 Eggs
2 Teaspoons Vanilla
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Confectioners’ Sugar
Mix oil, chocolate, and granulated sugar. Blend in eggs one at a time, mixing well. Add vanilla. Sift together flour, baking powder and salt into chocolate mixture. Chill overnight. Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners’ sugar. Roll in sugar and shape into balls. Place 2 inches apart on greased baking sheets. Bake 10 to 12 minutes.
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