Chocolate Crinkle Cookies
Chocolate Crinkle Cookies has a chewy and fudgy texture. It's not too sweet, just the right amount of sweetness to go with a strong cup of coffee or tea.
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Ingredients
- 1/2 cup Vegetable oil I used Sunflower oil
- 4 oz Unsweetened baking chocolate melted, cooled
- 2 cups Sugar
- 2 tsp Vanilla essence
- 4 Eggs
- 2 cups Plain flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Powdered sugar
Instructions
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
