Chocolate Crinkle Cookies
- Active Time 25m
- Total Time 1h 45m
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 turn out to be amazing.
- 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
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.
nutrition information per serving
191 calories; 9g total fat; 24mg cholesterol; 117mg sodium; 28g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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