Every Christmas my Mom would make cookies for the family to enjoy and every year these Chocolate Crinkles would be on the top of my FAVORITES list.

The recipe came from the 1963 Betty Crocker Cooky Book and in my Mom’s kitchen, this book was like the bible.  As an adult, every year I’d try to sneak it out of the house to add to my own collection, but my Mom would catch me and tell me no.  It was until until last year when she passed away that I was able to add it to my own collection.

This book and this page in particular have been opened and used so many times, there are years of finger prints and cookie dough smudges on the pages.  It’s like opening up a memory box to some of the best memories of me and my Mom.  You can even see in the picture where I wrote as a kid the measurements to double the recipe.  Yah, it’s that good.  We doubled and tripled the recipe sometimes because they disappeared so fast! So yesterday, I thought I was going to be doing some baking to take to a meeting I have later today, but alas, my plans were thwarted when I was told that the host of the party didn’t want my baked goods.  *GASP* I know what you’re thinking…. WHO WOULDN’T WANT YOUR BAKED GOODS?!?!? I know, I almost took it as a personal insult, but then I realized who I was dealing with and remembered she had never had my baked goods to know what she was missing out on.   But, by the time I got told no, I had already made this batter and needed to roll out cookies.  So…. here we have it…. one of my favorite childhood cookies, the Chocolate Crinkle!

Here’s the recipe from the cook book. The ingredients are the same, but the method is a little different. I simplified things a little bit…. not that Betty’s recipe was hard, but I like things as easy as possible! Enjoy!

Chocolate Crinkles
Makes 3-4 dozen

4oz unsweetened baking chocolate, melted
1/2 cup vegetable oil
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar

1. In a large mixing bowl, mix together melted chocolate, oil and sugar until well combined.
2. One at a time add the eggs and mix in.  I used a wooden spoon which seemed to work really well.
3. Mix in the vanilla.
4. In a small bowl, whisk together the flour, baking powder and salt.
5. Add the flour to the oil mixture and stir together until completely incorporated.  I used a wooden spoon for about 50 strokes.
6. Cover the dough with plastic wrap and chill for several hours or overnight.  If you want to speed up the process, put it in the freezer for about 90 minutes,  this is what I did this time!
7. After the dough has chilled, preheat your oven to 350 F degrees and place the rack in the center of the oven.  Line a cookie sheet with parchment paper.
8. Using a small ice cream scoop, scoop 1 1/2 inch balls of dough.  Roll them generously in powdered sugar and place on the cookie sheet 2″ apart.
9. Bake 10-12 minutes.  DO NOT OVERBAKE.  I actually removed them after about 10.5-11 minutes because I like them extra chewy and fudgey on the inside.
10. Move immediately to a wire rack to cool.  Be careful, they will be very soft!
11. Cool and enjoy!