« Pacific Northwest: Taste

Chocolate Crinkles

Makes about four dozen Warm from the oven, these cookies are slightly crisp on the outside, and chewy on the inside. Bake just as many as you plan to eat in a day and keep the rest of the dough refrigerated until you're ready for more.

4 ounces unsweetened chocolate 1/2 cup vegetable oil 2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup powdered sugar 1. Melt the chocolate in a stainless-steel bowl set over barely simmering water. Mix in the oil and granulated sugar. Whisk in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract. 2. In another bowl, whisk together the flour, baking powder and salt. With a rubber spatula stir the flour mixture into the chocolate mixture just until the ingredients are all combined. Cover the dough securely with plastic wrap and refrigerate for several hours or overnight. 3. Preheat oven to 350 degrees and line a baking sheet with baker's parchment. Drop teaspoonfuls of dough into the powdered sugar, rolling and shaping it into balls. Place the cookies at least 2 inches apart on the lined baking sheet and bake 10 to 12 minutes. Do not over-bake. Serve warm with cold milk. — Adapted from Betty Crocker's 1963 "Cooky Book"