These cookies are hands-down my family’s favorite holiday cookie. My mom has been treating my family to these cookies every Christmas for years. FYI: she has a little trick: she refrigerates or freezes remaining dough after baking up a few batches, so she can make fresh baked cookies anytime they want!
I hope you enjoy – Elizabeth.
Adapted from Betty Crocker’s Chocolate Crinkles Recipe
Yields approximately 12 dozen (perfect for a cookie exchange or holiday gifts)
- 4 cups granulated sugar
- 1 cup vegetable or canola oil
- 8 ounces unsweetened baking chocolate (melted & cooled)
- 4 tsp. vanilla
- 8 eggs
- 4 cups all-purpose flour*
- 4 tsp. baking powder
- 1 tsp. salt
- 2+ cups powdered sugar
- Melt and cool chocolate. Thoroughly combine granulated sugar, oil, chocolate and vanilla. Mix in eggs, one at a time. In a separate bowl, combine flour, baking powder and salt. Cover and refrigerate at least 3 hours.
- Heat oven to 350°. Pour powdered sugar into a pie dish. Working quickly, roll teaspoons of dough into balls and drop into sugar. Roll balls until completely coated in powdered sugar. Place balls about 2 inches apart on a greased cookie sheet. (Note: Make sure dough does not get too warm as it becomes difficult to work with.)
- Bake 9-11 minutes. Don’t overbake. They are best when slightly fudgy. If you overbake them, they become cake-like and later crunchy. Store in airtight container. If not eating within a day, store in freezer.