This week’s Staff Recipe is from our Bean Counter, Annette Elliott…
Holiday season means BAKING for Annette and her family. They put together 30+ platters of cookies and other treats for family and friends each year, and her Chocolate Crinkles are always in the mix.
Annette credits her former mother-in-law, Marilyn, with teaching her to bake, as well as with sharing many family recipes, including her recipe for Chocolate Crinkles. Annette has passed along the recipes and the baking lessons to her daughter, Alex, who now helps to make the Christmas platters.
These cookies freeze well, so you can make them ahead of the holiday rush. However, Annette cautions not to take them out of the freezer too long in advance of using them, as the cookies tend to dry out fairly quickly.
(Find a link to the printer-friendly recipe at the bottom.)
- 4 ounces unsweetened chocolate
- ½ cup vegetable oil
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Powdered sugar, for rolling
Melt the chocolate and add to an electric mixer bowl. Blend in the sugar and oil; then blend in eggs, one at a time, mixing well after each addition. Add vanilla and combine.
In another mixing bowl, whisk together flour, baking powder and salt.
Slowly blend the flour mixture into wet ingredients. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Spray baking sheet with nonstick spray.
Take the dough out of the refrigerator and roll into small balls, using your hands. Lightly roll each ball in powdered sugar and place on the prepared baking sheet.
Bake for 10 minutes or until a toothpick comes out clean when inserted into the middle of cookie. (It’s better to undercook slightly to keep moist.) Makes 2-3 dozen cookies, depending on size of balls