Cookie and Cake Recipes
CHOCOLATE CRINKLES

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From: Betty Crocker®
These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year!

Prep: 15 min
Start To Finish: 3 hr 25 min
Makes 6 dozen cookies

• 1/2 cup vegetable oil
  
• 4 ounces unsweetened baking chocolate, melted and cooled
  
• 2 cups granulated sugar
  
• 2 teaspoons vanilla
  
• 4 eggs
  
• 2 cups Gold Medal® all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1/2 cup powdered sugar

• Mix oil, chocolate, granulated sugar and vanilla in large bowl.
  
  
• Mix in eggs, one at a time.
  
  
• Stir in flour, baking powder and salt.
  
  
• Cover and refrigerate at least 3 hours.
  
  
• Heat oven to 350°F. Grease cookie sheet.
  
  
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat.
  
  
• Shape into balls.
  
  
• Place about 2 inches apart on cookie sheet.
  
  
• Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center.
  
  
• Remove from cookie sheet.
  
  
• Cool on wire rack.

	Success: To ensure recipe success, do not use self-rising flour in this recipe.

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