Chocolate Crinkle Cookies

I’m not going to lie. The Betty Crocker Cookbook has been a staple in my life since I was old enough to stand and ice cookies. This classic recipe from the 1950’s still holds up - with a twist. A small amount of espresso powder intensifies the chocolate flavor, making them extra chocolatey (never a bad thing.)

Tips: This cookie is best when you make the dough the day or night before you bake to give it time to chill. Under bake the cookie by a few minutes to get a fudgy, almost molten center.

INGREDIENTS

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups Gold Medal™ all-purpose flour

2 teaspoons baking powder

1 tsp espresso powder

1/2 teaspoon salt

3/4 cup powdered sugar

DIRECTIONS

1) In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. (Make sure eggs are at room temperature.)

2) Stir in flour, espresso powder, baking powder and salt. Cover; refrigerate at least 3 hours.

3) Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

4) Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

5) Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.