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Chocolate Crinkles

in Diana's Recipe Book

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Servings: Makes 6 dozen
These cookies are known as Chocolate Crinkles or Black and Whites which are perfect names for this deliciously soft, fudge-like chocolate cookie that is encased in a coating of confectioners (powdered or icing) sugar. They make a wonderful addition to your holiday cookie tray or why not wrap them up in a pretty package for gift giving.

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

2. Heat oven to 350 degrees F/180 degrees C. Grease cookie sheet.

3. Drop dough by teaspoonfuls into confectioners' sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

Makes 6 dozen cookies.

To ensure recipe success, do not use self-rising flour in this recipe.

To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.

Nutrition Information:
1 Serving:
Calories 70
Calories from Fat 25
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 10 mg
Sodium 35 mg
Total Carbohydrate 10 g
Dietary Fiber 0g
Protein 1g

Percent Daily Value*:
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%

Exchanges: 1/2 Starch; 1/2 Fat

Date: November 24, 2007


Reviewer: Alia
sounds like a nice recipe, didn't try it yet... want to ask if i can substitute the oil for butter? will it affect the recipe (quality/taste)? how much butter should i use?


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