Here is an ultra-easy recipe for chocolate crinkles from the book “The Essence of Chocolate” by John Scharffenberger and Robert Steinberg. I don’t think I have ever made chocolate crinkles before, and I wasn’t a great fan of most chocolate crinkles as I often found them to be airy and overly sweet. I prefer a more substantial cookie. But the kid happens to love these cookies and if made with good dark chocolate, they are pretty good!
Melt some good (presumably preferably Scharffenberger 99% unsweetened chocolate) chocolate (4 oz. worth in a double boiler, or if confident, in a microwave, but watch that you don’t burn it!). Next, mix two cups of SHIFTED flour with 2 teaspoons of fresh baking powder and 1/2 teaspoon of salt and set this aside. In a mixing bowl, add two cups of white sugar, 1/4 cup canola or vegetable oil and the melted chocolate and mix until well incorporated. Add four whole eggs, one at a time and scrape down the sides of the bowl once or twice after mixing. Add 2 teaspoons of good vanilla. Add the dry ingredients and mix until just incorporated, it will be very moist. Plonk this onto some plastic wrap and let it hang out in the refrigerator for 3-4 hours to solidify a bit more.
After the chilling phase, turn your oven on to 350F. Take the dough out of the fridge, form roughly 1 inch diameter balls in your palms and coat this with powdered sugar and place roughly 16 pieces well spaced on a cookie sheet lined with silpat mats or baking paper. Cook for some 10-11 minutes until just crisp on the outer edges but still soft in the center.
Cool completely resting on cookie racks and store in cookie jars or tins. Our chocolate labrador, who can’t eat any chocolate, nodded her head in approval. I thought they were pretty good, crisp and chewy at the same time. Very chocolate-y. A nice dark color. And very easy to make. :)