Chocolate Crinkles

Ingredients

4 ounces unsweetened chocolate, chopped

1 ¾ cups granulated sugar

½ cup shortening

¼ cup butter

3 eggs, lightly beaten

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 teaspoons vanilla

1 ⅓ cups all-purpose flour

¼ cup granulated sugar

⅔ cup powdered sugar

Step 1

In a 1-qt. saucepan cook and stir chocolate, shortening, and butter over low heat until melted. Cool.

Step 2

Preheat oven to 350°F. Lightly grease cookie sheets. In a large bowl, combine eggs, granulated sugar, baking powder, baking soda, and salt. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally.

Step 3

Stir in melted chocolate mixture and vanilla. Then gradually stir in flour and cocoa powder.

Step 4

Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup granulated sugar, then in powdered sugar to coat.

Step 5

Place balls 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes or just until edges are firm and cracks appear slightly moist. Cool on cookie sheets 2 minutes. Remove; cool on wire racks. (Cookies will deflate slightly upon cooling.) Makes about 36 cookies.

To Store:

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.