Chocolate Crinkle Cookies Will Put a Smile on Santa's Face

Not only will Santa devour these cookies when you leave them out on Christmas Eve with a tall, cold glass of milk, but your friends, co-workers and family will too.

I love when I can make a recipe and it can serve a dual purpose. Seeing as these make roughly six dozen cookies, these delectable Chocolate Crinkles definitely do double-duty.  

My daughter Katie and I are making some for me to bring to a holiday party on Saturday night and then we’re going to pop some into the Christmas containers (think Chinese takeout boxes with holiday decorations) and give them as gifts.  

A few will get taste tested along the way. Ok, a few already got taste tested along the way and I can tell you they are the perfect combination of a chewy center with a slightly crunchy exterior. They’re also sweet, but not overly so and they have just the right amount of chocolate per bite.

Ingredients:

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, 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

Directions:

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 degrees. 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. Makes about 6 dozen cookies.

Betty Crocker’s Best of Baking