Snowy Chocolate Crinkle Cookies
*I used Ghirardelli's Premium Baking Bar, 60% Cacao Bittersweet Chocolate
Prep Time3 hrs
Cook Time14 mins
Total Time3 hrs 14 mins
Servings: 2 dozen cookies
- 1/2 cup vegetable oil
- 4 oz unsweetened baking chocolate melted and cooled*
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
Using your stand mixer fitted with the flat beater attachment, mix together the oil, melted and cooled chocolate, granulated sugar and vanilla. Mix in the eggs, one at a time, and mix until incorporated.
Using a separate bowl, whisk together the flour, baking powder and salt. With the stand mixer on low, slowly add all of the dry ingredients into your wet ingredients until all incorporated. Remove the bowl from the mixer, cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Scoop out cookie dough by teaspoonfuls into the powdered sugar (use tablespoon sized dough balls for larger cookies if desired) and roll around to coat and shape into balls. Place the cookie dough balls at least 2 to 3 inches apart on the cookie sheets.
Bake for about 12 to 14 minutes or until slightly crispy around the edges. Remove from the oven and allow to cool completely. Enjoy!