Do you remember eating lunch in elementary school? The smell of real homemade rolls wafting down the school hallways? Back in the days when the lunch ladies were like your grandmother and the food was like home cooking. Well, one of my FAVORITE days was the Spaghetti Day…not because of the Spaghetti but because it was always accompanied by a delicious breadstick and my favorites: Chocolate Crinkle Cookies.
This recipe from Betty Crocker is the closet recipe to those lunchroom cookies that I have found. They are a little bit crispy on the outside, but soft and moist on the inside. The perfect combination in my opinion.
- 1/2 cup vegetable oil
- 4 oz. unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate for at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by the teaspoonful into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
For a printable version of the Chocolate Crinkle Cookie Recipe click on the image below to download it.