Chocolate Crinkle Cookies
This recipe is from the Joy of Baking website. There is also this alternate recipe we made successfully.
Dough requires refrigeration for several hours or overnight. Use parchment paper.
Makes about 3 dozen cookies. These cookies are best eaten the day they are baked.
INGREDIENTS
1-1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
4 Tbl unsalted butter
8 oz semisweet or bittersweet chocolate chips, or chopped chocolate
1/2 cup granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1 cup powdered sugar, sifted, for the topping, later
PREPARATION
1. In a medium bowl whisk together the flour, salt, and baking powder. Set aside
2. In a small stainless steel bowl placed over a saucepan of simmering water, melt the chocolate and butter. Using tongs or a hot pad, remove the bowl from heat and set aside.
3. In a large bowl, beat the eggs and white granulated sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
4. Beat in the vanilla extract.
5. Stir in the melted chocolate mixture.
6. Add flour mixture to the big bowl, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
AFTER REFRIGERATION
7. Preheat oven to 325 degrees F and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
8. Sift the powdered sugar into a shallow bowl.
9. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through.
10. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
11. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not overbake. Overbaking these cookies will cause them to be dry.)
12. Remove from oven and place on a wire rack to cool.
Dough requires refrigeration for several hours or overnight. Use parchment paper.
Makes about 3 dozen cookies. These cookies are best eaten the day they are baked.
INGREDIENTS
1-1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
4 Tbl unsalted butter
8 oz semisweet or bittersweet chocolate chips, or chopped chocolate
1/2 cup granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1 cup powdered sugar, sifted, for the topping, later
PREPARATION
1. In a medium bowl whisk together the flour, salt, and baking powder. Set aside
2. In a small stainless steel bowl placed over a saucepan of simmering water, melt the chocolate and butter. Using tongs or a hot pad, remove the bowl from heat and set aside.
3. In a large bowl, beat the eggs and white granulated sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
4. Beat in the vanilla extract.
5. Stir in the melted chocolate mixture.
6. Add flour mixture to the big bowl, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
AFTER REFRIGERATION
7. Preheat oven to 325 degrees F and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
8. Sift the powdered sugar into a shallow bowl.
9. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through.
10. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
11. Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not overbake. Overbaking these cookies will cause them to be dry.)
12. Remove from oven and place on a wire rack to cool.
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