You could call these brownie cookies, they're so rich and fudgy. The centers stay soft and gooey as they bake a mere eight to 10 minutes, and the surface takes on the same sort of shiny, crackled appearance.
That is, where you can see it through the powdered sugar dusting the outside of these cookies. You roll one-inch dough balls around in the snowy sweetener before baking, and as they rise and spread in the oven, crevices of chocolate break through the white surface. The result resembles snow-covered hills.
These cookies look festive, yet they're among the easiest to pull off. You melt some chocolate in the microwave, dump everything but the flour into a bowl, mix, then beat in the flour. Chill a couple hours to firm up the dough, then use a medium cookie scoop to portion it out into a pie plate full confectioner's sugar. Roll the balls around, place them on a cookie sheet, pop them in the oven, and watch the magic unfold.
Taste? If you like fudgy brownies, you'll love these.
My comments in [brackets].
Chocolate CrinklesSource: Better Homes & Gardens New Cook Book
Yield: makes about 48 cookies [I got closer to three dozen.]
3 eggs
1½ cups granulated sugar
4 ounces unsweetened chocolate, melted
½ cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
Sifted powdered sugar
1. In a large mixing bowl, beat eggs, granulated sugar, chocolate, oil, baking powder, and vanilla with an electric mixer until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough for 1 to 2 hours or until easy to handle.
2. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are set and tops are crackled. Transfer to a wire rack and let cool. If desired, sprinkle with additional powdered sugar.
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