Exceptional! Chocolate Crinkle Cookies

Every once in a while, a recipe gets better when you have to make a substitution, due to lack of the proper ingredient in your pantry. That is how my Chocolate Crinkle cookies when from good to exceptional! I only had a small amount of vegetable oil left, and I really wanted a chocolate cookie. I substituted two thirds of the oil with softened butter. The result was a better flavored, soft cookie that stayed moist and chewy for days.

Chocolate Crinkle Cookies

1/2 c. softened butter
1/4 c. vegetable oil
2 c. sugar
3/4 c. cocoa
4 eggs
2 tsp vanilla
2 1/2 c. flour
2 tsp baking powder
3/4 tsp salt
*powdered sugar for coating cookies

Cream butter, vegetable oil, sugar and cocoa together. Fold in eggs, one at a time until smooth. Add vanilla and stir. Sift flour, salt and baking powder together. Stir flour mixture into wet ingredients, about 1/2 cup at a time until blended. Cover dough with plastic wrap and chill at least 3 hours or overnight. Drop teaspoons of dough into powdered sugar and roll into balls. Place on cookie sheet lined with parchment paper. Bake at 350° for 10 minutes. Do not over bake. Place warm cookies on baking rack to cool. Store in tightly sealed container. Makes approximately 3 1/2 to 4 dozen.

*These roll well in granulated sugar, too. The last time I baked them, I divided the dough in half and made one half rolled in powdered sugar and one half in granulated.   Although there was not much difference in flavor, they did look nice when served together.




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