Chocolate Crinkle Cookies

These chocolate crinkle cookies used to be a favorite of mine growing up, and now they seem to be requested most often by my kids. They are pretty simple to make, but do need to be chilled in the fridge for a while before baking. I use just one bowl to make them--one that has a lid to cover them with while they chill. This recipe is identical to the one my mom makes, but with less salt. I also experimented with coconut oil and loved the result!

Ingredients

4 oz unsweetened chocolate, broken into square so it will melt faster

1/2 C oil (you can use coconut oil if you want to add some coconut flavor)

2 C sugar

4 eggs

2 tsp vanilla 

2 C flour

1/2 tsp salt

2 tsp baking powder

1/2 C powdered sugar (for rolling the dough in before baking)

Directions

Melt the chocolate in a large microwave-safe bowl (if using coconut oil add this now), stirring every 30-60 seconds until smooth. Add the oil, sugar, eggs, and vanilla and stir until fully combined. Stir in the flour, salt, and baking powder. Cover the dough in the bowl and chill several hours or overnight.

When the dough has fully chilled, make small balls of dough (1-2 TB) and roll in a bowl of powdered sugar. Bake at 350 for 8-10 minutes (if you use coconut oil they may need to cook a few minutes longer).