Chocolate Crinkles from Boston Globe December 2008
These freeze well and look great on a cookie plate. They are so yummy!
Makes 3 dozen
4 ounces unsweetened chocolate, coarsely chopped
2 C flour
2 tsp baking powder
1/2 tsp salt
1/2 C canola oil
2 C granulated sugar
4 eggs
2 tsp vanilla extract
1 C powdered sugar
Melt chocolate.
Combine flour, baking powder, salt in small bowl.
With a mixer, beat the oil and sugar for 1 minute. Add the eggs one at a time. Beat in vanilla, then chocolate, until the batter is smooth. Beat in the flour on low speed until just combined.
Cover the bowl and refrigerate for 1 hour.
350 degrees. Line cookie sheets with parchment paper.
Have on hand a bowl of cold water. Place the powdered sugar in a shallow bowl. Wet your palms and shape heaping teaspoons of dough into balls. Roll the balls in the xxx sugar to coat them all over. Place on cookie sheets.
Bake for 12-15 minutes or until the tops crack. Remove from oven and set aside for 5 minutes. Transfer to wire racks to cool completely.
Store in an airtight container, layered with waxed paper, for up to a week, or freeze for up to a month.
