Baked until puffed with light outer crunch, a center that closely resembles a brownie, and chocolate popping through the powdered sugar earning the “crinkle” in their name!
5 from 1 vote
Cook Time 15 minutesmins
Course Dessert, Holiday
Servings 5to 6 dozen
Equipment
Electric mixer
Baking sheets lined with Silpat liners or parchment paper
Ingredients
2cupssugar
½cupvegetable or canola oil
2teaspoonspure vanilla extract
4ouncesunsweetened chocolate, melted and cooled slightly
4extra-large eggs
2cupsflour
2teaspoonsbaking powder
½teaspoonkosher salt
1cuppowdered sugar
Instructions
In a large mixing bowl, combine the sugar, the vegetable oil, vanilla extract, and the melted chocolate. Cream the mixture together on medium-low speed.
Add the eggs one at a time, blending into the sugar and chocolate mixture using low speed.
In a small bowl whisk together the flour, baking powder and the kosher salt. Add about ½ cup at a time to the cookie dough, blending on low speed.
Cover and refrigerate at least 3 hours so that the dough is thoroughly chilled.
When you’re ready to bake, place the 1 cup of powdered sugar in a small bowl. Scoop out rounds of dough measuring about 1” in diameter and roll the dough in the powdered sugar, coating all sides.
Place on a baking sheet lined with a Silpat or parchment paper, leaving about 2” between cookies.
Bake at 350 degrees for 10 to 12 minutes, just until the cookies no longer look “wet”. Cool slightly on the baking sheet then transfer to a wire rack to cool completely.
Notes
This dough keeps well in the refrigerator. Mix it up and keep it on hand for 3 to 4 days before baking if needed.