Hershey's vs. MIL

Quite some time ago my mother in law made chocolate crinkles cookies. I had never had one and not one to ever ever turn down chocolate I tried one directly from the cooling rack. Delicious. Wonderful. Amazing. Later that year I purchased this little Hershey's baking booklet. You know the kind that is overpriced but suck you in at the supermarket register. Well that little booklet was worth the $5. I use it all the time. In the back there is a section of recipes that use dark chocolate and the book talks a little about antioxidents. One of the recipes included in that section is chocolate crinkles.

Now, keep in mind that MIL gave me the recipe for her cookies. I just never made them. And I thought, well...the Hershey's one is probably amazing. So I tried it. And it just wasn't the same. It looked just like hers. And yes, it was chocolately and yes, I ate half the batch. Just something was off. The next day I dug out the recipe MIL had given me years ago and gave that a go. MIL WINS!! I don't know what it is but that recipe is awesome. Love.

My "forever friend" Tina turned 26 for the 4th time this month. (That makes her 30!) Her boyfriend and friend worked together to get a group of Tina's friends together for dinner in the Old Port. I brought along a package of these cookies for my friend who shared them with her friends. A bit hit!!


Yes, dark chocolate is healthy!!


Chocolate Crinkle Cookies
Source: MIL!
Yield: 2-3 dozen

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

1. 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.

2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Hershey's Cocoa Crinkle Cookies
Source: Hershey's
Yield: 3 dozen

2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Directions:1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.

2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

3. Heat oven to 350°F. Grease cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.

4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.