A few weeks ago an elderly relative sent me a ton of cookbooks she doesn’t use anymore. It was pretty awesome!

Along with a thank you note, I sent her some cookies from a recipe in one of the books she had sent. I went with chocolate crinkles (which I think may also be called snowballs?), because they seemed hard to dislike. This recipe makes soft, rich, chocolate cookies I quite enjoyed. Hopefully she did too!

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 1/2 ounces unsweetened chocolate coarsely chopped
• 3 1/2 tablespoons vegetable or canola oil
• 1 1/2 cups packed light brown sugar
• 1/3 cup light corn syrup
• 1 1/2 tablespoons vanilla
• 4 large egg whites

Sift the flour, 1 1/2 cups of the powdered sugar, the cocoa, baking powder, and salt together in a large bowl and set aside.

Combine the chocolate and oil in a pot over low heat and cook until melted and smooth, stirring frequently. Remove from the heat and stir in the brown sugar, corn syrup, and vanilla until evenly mixed.

Whisk in the egg whites until no lumps remain.

Stir into the flour mixture until just evenly combined.

Cover, and refrigerate until firm, at least 2 1/2 hours and up to 8 hours.

Preheat your oven to 350 degrees and lightly grease 2 baking sheets.

Put the remaining cup of powdered sugar in a bowl and dust your hands with it. Roll bits of the dough into 1″ balls in your hands, then roll in the powdered sugar until well coated. Place 1 1/2″ apart on the greased sheets.

Bake 8-10 minutes, until almost firm when tapped. Let rest 2 minutes, then transfer to a wire rack to cool.

Full house!

I got 47 out of this, and for once was fairly even in my sizing, and didn’t just make 6 fist-sized, unevenly cooked lumps. Good job, me!

Chocolate Crinkles

From The Eating Well New Favorites Cookbook.

• 2 cups all-purpose flour
• 2 1/2 cups powdered sugar, divided
• 1/2 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 1/2 ounces unsweetened chocolate coarsely chopped
• 3 1/2 tablespoons vegetable or canola oil
• 1 1/2 cups packed light brown sugar
• 1/3 cup light corn syrup
• 1 1/2 tablespoons vanilla
• 4 large egg whites

Sift the flour, 1 1/2 cups of the powdered sugar, the cocoa, baking powder, and salt together in a large bowl and set aside.

Combine the chocolate and oil in a pot over low heat and cook until melted and smooth, stirring frequently. Remove from the heat and stir in the brown sugar, corn syrup, and vanilla until evenly mixed. Whisk in the egg whites until no lumps remain.

Stir the liquid mixture into the dry mixture until just evenly combined, then cover, and refrigerate until firm, at least 2 1/2 hours and up to 8 hours.

Preheat oven to 350 degrees and lightly grease 2 baking sheets.

Put the remaining cup of powdered sugar in a bowl and dust your hands with it. Roll bits of the dough into 1″ balls in your hands, then roll in the powdered sugar until well coated. Place 1 1/2″ apart on the greased sheets.

Bake 8-10 minutes, until almost firm when tapped. Let rest 2 minutes, then transfer to a wire rack to cool.