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Chocolate Crinkle Cookies

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  1 Hour 45 Minutes
Yield:  Makes about 3 dozen cookies

The following cookie recipe was developed by Clyde's pastry chef, Kathleen Stevens. As the cookies bake they spread out and develop a crinkly crust, and they are about the best tasting cookies it has ever been my pleasure to try and eat in moderation.

RECIPE INGREDIENTS

3 1/2 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 cup vegetable oil

4 ounces unsweetened chocolate, melted

2 1/3 cups granulated sugar

1 teaspoon salt

4 large eggs

1 1/2 teaspoons vanilla extract

1 cup chopped walnut

1 cup chocolate chips

Confectioners' sugar

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DIRECTIONS

In a bowl, combine the flour and the baking powder and set aside.

In the bowl of an electric mixer, blend together the oil and the melted unsweetened chocolate. Add the granulated sugar and salt and continue to mix. Add the eggs, one at a time, incorporating each egg into the mixture before adding the next one. Scrape the bowl after each addition.

Blend in half of the flour mixture, then the remaining half. Stir in the vanilla, walnuts and chips.

Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight.

Preheat the oven to 350 degrees F.

Line baking sheets with parchment paper and set them aside. Do not grease them.

Wet your hands with water and roll 2 to 3 tablespoons of dough into spheres, about the size of a golfball. Roll the spheres in confectioners' sugar.

Place the spheres on the prepared sheets, only about 6 to 8 cookies per sheet. Bake for 17 minutes until set. Cool on the baking sheet for 2 minutes, then transfer to a rack to cool.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Makes about 3 dozen cookies

Calories:

191

Fat. Total:

Fiber:

Carbohydrates, Total:

28g

Sodium:

117mg

% Cal. from Fat:

42%

Cholesterol:

24mg

Protein:

Spotlight Recipe Review

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Rating:

by: Elaine

Reviewed: 10/15/2008

Disappointing!

See all of Elaine's reviews »

I liked the name of the recipe and the comment. When I went to make these cookies, I thought it unusual to see so much flour (3 1/2 c.) to so little fat (1/2 c.). I even wondered if this was a mistake. I followed the recipe carefully (but omitted the nuts). I refrigerated the dough for 4 hours. When i went to bake the cookies, the dough was really hard and difficult to scoop out of the bowl. The cookies did not spread as described, nor where they crinkly. They tasted flour-y. So disappointing!

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