This recipe comes from a treasured community cookbook from small town near Humboldt Bay, with recipes spanning almost 100 years. Cook received a copy from her grandmother and cherishes the stories and memories of the community. We love these cookies, because they’re simple and old-fashioned, reminding us of the cookies we used to set out for Santa.

Chocolate Crinkles, Tianne Cook
Makes about 4 dozen

4 ounces bittersweet chocolate
½ cup vegetable oil
2 cups granulated sugar
4 unbeaten eggs
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts
1 cup confectioner’s sugar

Line 2 baking sheets with parchment paper. Melt the Bittersweet Chocolate in a double boiler or mixing bowl over bowl of hot water. Remove from water and blend in oil and sugar. Add eggs one at a time and beat well after each addition and then beat in the vanilla.

Sift together flour, baking powder and salt. Stir into chocolate mixture; add nuts and mix. Chill soft dough for several hours or overnight.

Drop a slightly heaping tablespoon of dough into the confectioners’ sugar and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet approximately 2 inches apart and refrigerate until chilled, about 30 minutes. Bake approximately 10-12 minutes at 350 degrees. Let cool on pan 10 minutes before transferring to cooling rack.