When Jodi emailed looking for donations for Cookies Without Borders, I immediately knew I wanted to tackle these Double Chocolate Crinkles. Judy, a close friend of my Mom’s, made these at every family event when I was growing up, and she was happy to share her delicious recipe for such a great cause! Thanks Judy!
DOUBLE CHOCOLATE CRINKLES
4 oz Unsweetened Chocolate
1/2 Cup Shortening
2 Cups Sugar
2 Tsp Vanilla Extract
4 Eggs
2 Cups All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 cup Chocolate Chips
1 cup powdered sugar – sifted
Melt chocolate and shortening together in the top of a double boiler over hot but not boiling water. Stir in sugar. Try not to think about what this amount of sugar will do to your children, or to you, for that matter. Place mixture in a mediuum bowl to cool. Beat in vanilla, followed by the eggs, one at a time, mixing well after each addition. In a separate medium bowl, sift flour, baking powder, and salt. Stir Flour mixture into chocolate mixture. Add chocolate chips. Refrigerate dough overnight.
To bake cookies, preheat oven to 375 degrees (F.) Lightly grease baking sheets; set aside. Break off small pieces of chilled dough and form into 1-inch balls. Sift powdered sugar into shallow bowl. Roll cookies in sugar, covering them completely. Place cookies 2 inches apart, and bake for 10 minutes. Cookies will come out very soft, but firm as they cool. Place on racks. Makes about 70 cookies.
If you haven’t donated for Haiti yet, please consider sending a check to Doctors Without Borders.
Doctors Without Borders USA
PO Box 5030
Hagerstown, MD 21741
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