Betty Crocker Chocolate Crinkles Recipe Recipes Recipe For Shrimp

CHOCOLATE CRINKLES IV

Steps:

• In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.

TRIPLE-CHOCOLATE CRINKLES

Steps:

• Heat oven to 350°. Mix Bisquick mix, brown sugar and cocoa in large bowl. Stir in butter and eggs until soft dough forms. Stir in chocolate chips.
• Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
• Melt white baking chips and shortening in small microwavable bowl uncovered on Medium-High (70%) 1 minute; stir. Continue to microwave 10 seconds at a time, stirring after each time, until chips can be stirred smooth. Spoon into resealable plastic food-storage bag. Cut very small tip from corner of bag. Drizzle over cookies.

CHOCOLATE CRINKLE COOKIES

Steps:

• 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; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

CHOCOLATE TOFFEE CRINKLE COOKIES

Steps:

• In 1-quart saucepan, heat chocolate and butter over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth; cool.
• Heat oven to 350°F. Grease or line cookie sheets with cooking parchment paper. In medium bowl, stir together flour, cocoa, baking soda and salt; set aside. In large bowl, beat 1 cup sugar, the eggs and vanilla with electric mixer on medium speed 2 minutes or until well blended. Add cooled chocolate mixture; beat on low speed until combined. Slowly beat in flour mixture until soft dough forms. Stir in toffee bits.
• Shape dough into 1 1/4-inch balls. Onto ungreased cookie sheets, place balls 2 inches apart. With bottom of glass dipped in sugar, flatten slightly.
• Bake 8 to 10 minutes or until tops are dry (cookies will be soft in center). Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

MINT CHOCOLATE CHIP CRINKLES

Steps:

• Mix sugar, oil, vanilla, mint extract and chocolate in a large bowl. Mix eggs in, one at a time. Stir in the flour, baking powder and salt. Add chocolate chips.
• Cover and refrigerate for 3 hours.
• Heat oven to 350 degrees. Grease cookie sheet with shortening.
• Shape dough into balls and roll in powdered sugar to coat. Place 2 inches apart on cookie sheet
• Bake 10-12 minutes. Cool and serve.