The best thing about these cookies is that they are soft and chewy.
Chocolate Crinkles
From the Lion House Cookbook
1/4 cup shortening
1/4 cup cocoa
1/2 cup oil
2 cups sugar
4 eggs
2 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 to 1 cup powdered sugar
In a large mixing bowl, cream together shortening, cocoa, oil, eggs, and vanilla until well mixed. Add flour, salt, and baking powder. Dough will be sticky and almost runny. Refrigerate dough for at least 3 hours and up to 5 days.
Preheat oven to 350. Drop and gently roll dough by tablespoonfuls in powdered sugar. Place on a cookie sheet lined with parchment paper and bake for 9-11 minutes. They will spread a little so don't crowd the cookie sheet. Do not overbake. Let cool on sheet for 4 or 5 minutes then move cookies to cooling rack to cool completely.
Makes about 5 dozen cookies.
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2 comments:
My favorite thing about Lion House recipes is their liberal and shameless use of Crisco. Sometimes there just is no substitute.
Have you ever put green mint chips in your chocolate crinkles? I'd highly recommend it.
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