Crinkle Cookies

I made these last night and was expecting them to be more chocolatey so I was a little disappointed. But, after deciding it didn’t need to be chocolatey, I tried it again and it was nice and sweet and soft and chewy, like a cookie should be.


2 cups sugar

1/2 cup canola oil

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons vanilla extract

4 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup miniature semisweet chocolate chips

3/4 to 1 cup confectioners’ sugar


In a large bowl, combine the sugar, oil, chocolate and vanilla. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking powder and salt; gradually add to chocolate mixture and beat until smooth. Stir in chocolate chips. Cover and refrigerate for 4 hours or until easy to handle.

Working with 1 cup of dough at a time, shape into 1-in. balls. Roll in confectioners’ sugar. Place 2 in. apart on greased baking sheets.

Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.

Nutrition Facts: 1 serving (1 each) equals 70 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 31 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.


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