Chocolate Crinkles

This cookie is a classic.  This recipe is taken from Better Homes and Garden’s 100 Best Cookies magazine 2011.


4 ounces unsweetened chocolate
1/2 cup shortening (I used butter)
3 lightly beaten eggs
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup powdered sugar

1.  In a saucepan cook and stir unsweetened chocolate and butter over low heat until melted.  Remove from heat; cool for 15 minutes.
2.  In a large bowl combine eggs, sugar, baking powder, vanilla, and salt.  Add chocolate mixture.  Gradually add the flour, stirring until thoroughly combined.  Cover; chill 2 hours or until dough is easy to handle.  
3.  Preheat oven to 375F.  Lightly grease cookie sheets; set aside. ( I used parchment paper)  Place powdered sugar in a shallow bowl.  Shape dough into 1-inch balls.  Roll balls in powdered sugar to coat.  Place 2 inches apart on prepared cookie sheets.  Bake about 10 minutes or until edges are set.  Transfer to wire racks; cool. 
Makes about 60 cookies 

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