Soft and Chewy Chocolate Crumble Cookies

I admit…I love cookies! When it comes to baked goods they’re the number one thing that I enjoy making and eating! Every 2 weeks I like to whip up a new batch of homemade cookies for myself (and the family). Yes, I do share them!

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Since I love chocolate it only makes sense that I would love these soft and chewy chocolate crumble cookies. They’re really easy to make and perfect for people with jaw & chewing problems. They’re “almost” like a cake-like brownie…but in cookie form. The dusting of powdered sugar just adds to the sweetness! When I participate in bake sales in the community…I like to make these and they’re always a big hit!

Soft and Chewy Chocolate Crumble Cookies Recipe

1/2 cup vegetable oil
4 squares melted baker’s chocolate
2 cups granulated sugar
2 cups all-purpose flour
4 medium eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 cup confectioner’s powdered sugar
non-stick cooking spray (or silicone baking mat)

Preheat oven to 350 degrees F. Spray baking sheet with nonstick cooking spray or line with a silicone baking mat. Set aside.

In a large mixing bowl combine together the vegetable oil, melted chocolate and granulated sugar with an electric mixer until well blended. Add in one egg at a time until all four eggs have been added, mix well. Add in the vanilla extract, salt, all-purpose flour and baking powder. Stir to combine all of the ingredients together.

Cover bowl and place into the refrigerator for 2 hours to chill. Remove bowl from refrigerator and shape dough into 1 1/2? diameter bowls. Roll each ball into confectioner’s sugar and place onto a greased cookie sheet (or a sheet lined with a silicone baking mat) 2? apart. Bake in a 350 degree F. oven for 10 to 12 minutes or until done.

Transfer cookies to a wire rack to cool. Once cool you’ll want to store them in an airtight container.

Freezing Instructions: These cookies freeze well! Let them cool. Package in freezer containers or freezer bags. I like to place them back onto a clean baking sheet and place it into the freezer for an hour. I then remove them from the sheet and pack into my containers or freezer bags. This keeps them from falling a part or sticking together when frozen. You can thaw them at room temperature or in your refrigerator overnight.

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