My favorite time of year is Christmas, because Denis and I always bring out our mixer and bake about 7-8 different kinds of cookies as giveaways for our annual White Elephant party. It’s always fun to make the old standards as well as find new fun cookie recipes to throw into the mix. One that is a perennial favorite is called the “Chocolate Crinkle Cookie.”
Here’s the recipe:
3 eggs
1-1/2 cups sugar
4 oz unsweetened chocolate, melted
1/2 cup vegetable oil
2 tsp baking powder
2 tsp vanilla
2 cups all-purpose flour
sifted powdered sugarIn a mixing bowl beat eggs, sugar, chocolate, oil, baking powder and vanilla with a mixer until combined. Beat in as much flour as possible and stir in remainder. Cover and chill one to two hours or until easy to handle.
Shape dough into 1-inch balls. Roll balls in sifted powdered sugar to coat generously. Place balls one inch apart on an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes or until edges are set and top is cracked. Let cool on wire rack. Makes about 48 cookies.
The best part of making the cookies is when you put the bowl from Eclectrics® Mixer into the fridge to let the dough harden up. It’s all I can do not eat the dough once it has gotten cold. It’s chocolatey goodness in that metal bowl! And using a Hamilton Beach® Mixer allows the baker to make a double batch and still have plenty of room in the bowl.
The part that my kids have the most fun with is rolling the dough into little balls and then covering them with powdered sugar. Undoubtedly my kitchen counter and the Hamilton Beach® Stand Mixer ends up sprinkled in white dust. Fortunately for me, my mixer is white already, so it’s not too bad. If I had my dream kitchen I’d have it totally retro and would have the green or red mixer to go with my Fiestaware. I love that mixers now come in multiple colors.