Chocolate Crinkles
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 120. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 3 beaten eggs
- 1 1/2 cups sugar
- 4 squares (4 ounces) unsweetened chocolate, melted
- 1/2 cup cooking oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- Sifted powdered sugar
Instructions
- In a mixing bowl combine beaten eggs, sugar, melted chocolate, cooking oil, baking powder, and vanilla. Gradually add flour to chocolate mixture, stirring till thoroughly combined. Cover and chill for 1 to 2 hours or till easy to handle.
- Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place 1 inch apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool cookies on a wire rack. If desired, sprinkle with additional powdered sugar.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Mexican Chocolate Crinkles" by the little red house; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/25965042@N03/22833497427. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.