Chocolate Crinkles

Warning: Do not inhale the powdered sugar.

These cookies are amazing. They have a texture somewhere between cookie, brownie and chocolate cupcake. And they’re way easy to make.

Chocolate Crinkles
Adapted from Better Homes and Gardens

4 eggs
2 c. granulated sugar
4 ounces unsweetened chocolate, melted and cooled (I used 4 of the already melted packets)
1/2 c. cooking oil
2 t. baking powder
2 t. vanilla
1/2 t. salt
2 c. all-purpose flour
1 c. sifted powdered sugar (for rolling)

In a mixing bowl beat eggs, sugar, chocolate, oil, baking powder, vanilla and salt with an electric mixer (or be old-school like me and do it by hand).

Beat in flour, 1/2 cup at a time until combined. Dough will be really soft. Cover and refrigerate for 2 to 24 hours or until dough is easy to handle (or be impatient like me and pop it in the freezer for an hour).

Shape the dough into 1-inch balls, roll them thoroughly in powdered sugar and place them 2 inches apart on greased cookie sheet. Bake in a 350 degree oven for 10 minutes or until edges are set and tops are crackled. Transfer to a rack and cool.

For giant cookies:
Make 2-inch balls and bake for 13-16 minutes.