Chocolate Crinkles

This chewy, moist and rich chocolate cookie is a memory from my childhood years.  We used to make these cookies all the time when I was growing up.  The recipe came from an old cookie cookbook that my family had.  Somehow through the years it has disappeared – which saddens me.  I would have loved to have it.

At Christmas time, cool cookies almost all the way – just warm, and insert a candy cane kiss in the middle.  So festive and yummy too!

2 cup sugar

1/2 cup vegetable oil

4 eggs *

2 tsp. vanilla extract

1 cup unsweetened cocoa powder

2 cup flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup powdered sugar

* I used powdered eggs when making this for these pictures.  Baking is a great way to use your powdered eggs if you have any in your food storage.

Mix sugar, oil, eggs, and vanilla until well blended.  Add cocoa, flour, baking powder and salt.  ( That yellow glob is the powdered egg mixed with a little water)

Chill dough in frig for several hours.

Roll dough into balls and then roll in the powdered sugar.  Let the dough balls sit on the counter for about 10 minutes. *

Bake at 350 degrees for 10 minutes. DO NOT over cook – even if they look undercooked. They will become hard if they are overcooked.

* Notice the difference in the size of the cookies below.  The smaller ones on the right were the first ones that I baked.  I prepared the next pan, while the first pan was in the oven, and just let it sit on the counter for the 10 minutes while the others were baking.  Because they were not as cold, they split more and puffed up nicer than the first pan.

After removing from the oven, let the cookies sit on the cookie sheet for just a minute to allow them to set, and then remove them to a cooling rack.

These are the Candy Cane Kisses that you can find at Christmas time.  They make a beautiful Christmas cookie!

ENJOY!

Food Storage:  Using powdered eggs makes this a great food storage treat.

Full recipe without pictures –

CHOCOLATE CRINKLE COOKIES

1 cup sugar

1/4 cup vegetable oil

2 eggs *

1 tsp. vanilla extract

1/2 cup unsweetened cocoa powder

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

1/4 cup powdered sugar

Mix sugar, oil, eggs, and vanilla until well blended.  Add cocoa, flour, baking powder and salt.  ( That yellow glob is the powdered egg mixed with a little water)

Chill dough in frig for several hours.

Roll dough balls and then roll in the powdered sugar.

Bake at 350 degrees for 10 minutes. DO NOT over cook – even if they look undercooked. They will become hard if they are overcooked.

After removing from the oven, let the cookies sit on the cookie sheet for just a minute to allow them to set, and then remove them to a cooling rack.

Food Storage:  Using powdered eggs makes this a great food storage treat.