RSB Chocolate Crinkles

Happy Almost Thanksgiving!

In Cleveland, it’d be snowing. But here in Atlanta, today looked like this:

Anyway, back to the point: at long last, I have conquered the recipe for the RSB Chocolate Crinkle cookie.

I’m not sure what took me so long. I just had a really difficult time with this one! Also–I had a perfectly good alternate version that I’d been using for a few years. So, maybe I was a little worried that I’d mess it up somehow… Disappoint myself and the few readers I have who look for such recipes…

In any case, here it is. Just in time for the holidays!

Ingredients: 

4 oz unsweetened chocolate

1/2 cup oil (I used canola oil, which is what I had. The recipe mentions soybean oil. I haven’t tried it with butter).

Just under 2 cups granulated sugar (1.94, if you want to be precise)

4 large eggs

1 1/4 teaspoons vanilla

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 1/4 cup flour

How to:

Melt together the chocolate and oil until smooth.

Add sugar and mix well.

Beat in eggs.

Add vanilla, baking powder, and salt.

Add flour and mix until incorporated.

At this point–if you’d like to add an optional ingredient, such as mini chocolate chips  (or the chopped up andes candies I used for this batch…) go ahead and add those. The original recipe does NOT call for any additions. I was just in the mood for peppermint.

Now, this is SUPER important: this dough MUST chill in the fridge, for at least 2-3 hours, overnight is best.

Before baking, roll lightly in powdered sugar, and press lightly onto baking pan (so that you can see finger marks).

Bake at 350 until the edges start to firm up/dry out–these tend to bake a little longer than you think. Closer to 12 minutes than the 8 I usually aim for. But I’d test this out yourself depending on the size of cookie you  make…

Enjoy! Oh, and be careful. You get powdered sugar all over yourself with these cookies.

It’s worth it though.