I found this recipe from an old Canadian Living magazine, but it's been cut out and the date has been lost. Let me tell you, I've tried various chocolate crinkle cookie recipes, and none even come close to this one. Wrapped up in a little cellophane bag with a paper heart and some ribbon, these would make a welcome Valentine's day treat!
4 oz unsweetened chocolate, chopped
2 cups flour
2 tsp baking powder
1 1/2 cups sugar
1/2 cup vegetable oil
2 tsp vanilla
1 cup icing sugar (powdered sugar)
60 Hershey's Hugs (or you could likely try various flavors of Hershey's Kisses-like mint, chocolate truffle, peanut butter, and almond) for 60, you need approximately 2 packages.
Melt the chocolate in a double boiler over simmering water. Allow to cool slightly. Whisk in the eggs, then the sugar, vegetable oil, and vanilla.
In a separate bowl, whisk together the flour and baking powder. Add to the chocolate mixture in three additions, stirring well after each until a soft dough is formed. Cover the bowl with plastic wrap and place in the fridge for about 2 hours.
Sift icing sugar into a small bowl. Roll 1 tsp of the dough into a ball and then dredge in icing sugar. Repeat with remaining dough. Place the balls 2 inches apart on a baking sheet and bake at 325 F for 10 minutes, until the sides are firm and the tops are cracked.
**I noticed that at this point, they didn't appear to be done and I was tempted to bake them longer. The tops were soft and squishy! But they do firm up once they cool, so 10 minutes really is all you need or you may over bake these babies. Overbaked ones are like little hockey pucks. Perfect ones have a brownie-like texture.
Do not remove the cookies from the pan immediately. Let the pan sit for about 5 minutes before you press a candy into each of the cookies, otherwise the chocolate may melt. Remove cookies to wire rack to cool.
Cookies can be stored for up to 5 days in an airtight plastic container, or frozen for up to 2 weeks.
Right. Like they'd last that long.
Makes 60 cookies