Gianni Hayes’s Chocolate Crinkle Cookies
Contributor’s Note: These cookies are absolutely delicious, and the softer you make them, the better. For Christmas, you might want to stir in red and green M&Ms. It's easy and quick to do but the secret's in the chilling. This is a recipe handed down to me by my neighbor Diane Davenport. Everyone in my family makes them now.
1/2 cup cooking oil
4 squares baking chocolate, grated and unmelted
2 cups granulated sugar
2 tsp. vanilla
1/2 tsp. salt
2 cups sifted flour
2 tsp. baking powder
1 cup powdered sugar (reserve for baking)
In a large bowl, mix the chocolate, oil, and sugar. Add the 4 eggs, one at a time, mixing well. Mix well, add vanilla
Next, stir in baking powder, the flour, and salt. Chill several hours or overnight (This is an important step). After thoroughly chilled, pre-heat over to 350-F or 177-C degrees
Make small to medium-sized ball; you can use a teaspoon for this. Drop the balled dough into the powdered sugar and roll it around to cover it with the powder. Place 2" apart on greased baking sheet. Bake 10-12 minutes.
Option: Leave out grated baker’s chocolate and add into mixture chocolate Tollhouse morsels or M&Ms. Makes about 50 cookies.
Contributed by Gianni D. Hayes, Ph.D, author of Jacob's Demon.