MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Crinkles
 Categories: Cookies, Snacks, Desserts, Chocolate
      Yield: 36 Servings
 
      4 lg Eggs
  1 3/4 c  Granulated sugar
      4 oz Unsweetened chocolate;
           - melted, cooled slightly
    1/2 c  Cooking oil
      2 ts Baking powder
      2 ts Vanilla
      2 c  All-purpose flour
    2/3 c  Demerara or turbinado sugar
 
  In a large bowl, combine eggs, granulated sugar, melted
  chocolate, oil, baking powder, and vanilla. Beat with an
  electric mixer on medium speed until combined, scraping
  side of bowl occasionally. Gradually beat in as much of
  the flour as you can with the mixer. Using a wooden spoon,
  stir in any remaining flour. Divide dough in half. Cover
  and chill for 2 to 24 hours or until dough is easy to
  handle.
  
  Set oven @ 375ºF/190ºC.
  
  Lightly grease a large cookie sheet; set aside. Place
  demerara sugar in a small bowl. Shape one portion of dough
  into 1/2" balls. Shape the remaining portion of dough into
  1" balls. Roll balls in demerara sugar to coat generously.
  Place balls 1" apart on prepared cookie sheet.
  
  Bake small cookies in the preheated oven about 8 minutes
  or until edges are set and tops are dry. Bake large
  cookies about 10 minutes or until edges are set and tops
  are dry. Do not overbake cookies. Transfer cookies to a
  wire rack; let cool. (Cookies will deflate slightly upon
  cooling.)
  
  Makes about about 72 small and 36 large 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.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Wine and cheese can age nicely. Gas station sushi, not so much.
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