Chocolate Crinkle Cookies

Anyway, my brownies were such a success and probably one of the most enjoyable posts, so I thought I'd reward us all. Maybe, someone will one day share their own experience with the recipes. Now, you know I need to torture you with some of the details before we get to the recipe.

This is truly my own recipe. I took three different recipes and baked them to see how they were. None of them was what I wanted. One, was too dry, another not intense enough chocolate, and another just okay. ("And the little bear thought it was too hard"...oh, there I go again...where was I?) So, I started to play around with using cocoa, chocolate, butter and oil mixtures. This was tough because I had to keep the liquid in balance with the other ingredients. I tried different chocolates. In this one, I actually preferred the Scharffen Berger followed by the Ghirardelli.

Then, I played around with the number of eggs, followed by messing with the flour amount, and sugars and amounts. I'm sure somewhere their is probably the same recipe, still this is mine, mine, mine!! This recipe is the result of lots of guinea pigs, but no mammals were harmed in the making of this recipe. Okay, enough torture here it is. Hey, you could always just scroll down. It makes about 3 dozen cookies.

Chocolate Crinkle Cookies

3 beaten eggs
1 ¼ C baking sugar
½ C oil
4 oz unsweetened chocolate
2 tsp baking powder
2 tsp vanilla
2 C flour, sifted
Powdered sugar
Cover baking sheets with parchment paper

1. Melt chocolate slowly using a double boiler.

2. Mix eggs, sugar, oil, baking powder and vanilla until combined.

3. Gradually add chocolate to mixture on medium low speed.

4. Gradually add flour to mixture until thoroughly combined.

5. Cover and chill at least 4 hours or overnight.

6. When ready to bake, preheat oven to 375 degrees.

7. Place powdered sugar in a shallow bowl.

8. Shape dough into 1 inch balls when dough is just barely warm enough to shape. Use spoons or a cookie scoop to get the dough. Drop them into the powdered sugar and cover with a thick coating.

9. Roll each piece of dough on baking sheet and press each one down slightly with your fingers. Leave about 3 inches all around each cookie.

10. Bake at 375 degrees for 8 minutes. Watch your time carefully. Remember they continue to cook even after they are taken out of the oven. (This is called carry over cooking. This step is critical that you follow it, but then again everyone has a different oven which is why I recommend an oven thermometer.)

11. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight fitting lid. Eat and enjoy.