Chocolate Crinkle Cookies
Ingredients
- 2 cups granulated sugar
- ¾ cup unsweetened baking cocoa
- ¼ cup butter melted
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2/3 cup powdered sugar for rolling
Instructions
- Mix the sugar, baking cocoa, butter, oil, and vanilla in a large bowl. Gradually add the eggs and stir until well blended. Add the flour, baking powder and salt. Stir until well combined into a thick dark batter.
- Refrigerate for at least 3 hours, until the batter looks more like a dough.
- Form the dough into balls just over 1 inch in diameter. Roll the balls in the powdered sugar, and place 2 inches apart on a greased or parchment lined cookie sheet.
- Bake at 350 degrees for 10-12 minutes. Remove from cookie sheets immediately to cool.
This recipe is a slight adaptation from Betty Crocker’s Chocolate Crinkles recipe. And Betty Crocker is part of General Mills, which is headquartered in Minneapolis, MN, so it has to be good. My mom bought me a Betty Crocker cookbook when I was in college, and I still have it. Tim’s mom bought him a Better Homes and Garden’s cookbook when he left home. FYI, Better Homes and Gardens is based in Des Moines, IA, which is really close to MN. Guess we should be getting a cookbook for Patrick pretty soon.
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