The Great Cookie Experiment – Holstein Crinkles
(Ed note: I still think this is a weird name for these cookies. But they were VERY yummy.)
I remember the last time I tried to make crinkle style cookies. I think I was twelve, and as I recall, they didn’t turn out that well. They certainly didn’t become cookie favorites at our house anyway. Happily, these didn’t follow history. The cookies looked great, tasted great, and weren’t as powder sugar messy as I was afraid they’d be. The chocolate cookie base is fudgy and the mini chocolate chips add and extra burst of chocolate flavor that only makes the cookie that much better. Rolling the dough in powdered sugar before you bake it makes the powdered sugar crack and form the “crinkle” technique. It is also aptly named because it really does remind me of the pattern for a Holstein cow.
I think this could become a regular cookie at my house someday. Of course, I’d have to stop making a different cookie every single week for that to happen, but it’s definitely got potential.
2 cups sugar
½ cup canola oil
4 squares (1oz each) unsweetened chocolate, melted and cooled
2 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
1 cup mini semisweet chocolate chips
¾-1 cup powdered sugar
Combine sugar, oil, chocolate and vanilla. Add the eggs, one at a time, beating after each addition. Combine flour, baking powder and salt. Gradually add to the chocolate mixture and beat until smooth. Stir in the chocolate chips. Cover and refrigerate for 4 hours or until easy to handle. Working a little at a time, shape dough into 1 inch balls. Roll in powdered sugar. Place 2 inches apart on greased cookie sheets. Bake at 350 10-12 minutes. Cool. Makes about 6 dozen.