Chocolate Crinkle Cookies
Servings: Makes 20 cookies Comments:
Crinkle cookies are very crispy on the outside and soft like a brownie
on the inside. The confectioners' sugar cracks when the cookies are
baked, giving them that "crinkled" look. They freeze well and are
excellent for mailing. Great for gift giving during the holiday season.
Best of all, the dough can be prepared in advance, and kept refrigerated
for up to 3 days or frozen for 2 weeks before use.
Ingredients:
6 oz. semisweet chocolate, chopped
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, at room temperature
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup confectioners' sugar
Instructions:
1. Preheat oven to 325 degrees F/160 degrees C.
2. Melt the chocolate and butter in a bowl over a small pan of simmering
water or in a microwave until smooth. Cool slightly. In a separate bowl
mix the flour, baking powder and salt.
3. Beat the eggs and sugar with an electric mixer until pale, about 2
minutes. Reduce the speed and add the chocolate mix and vanilla extract.
Add the flour mixture until blended together. Cover the bowl and
refrigerate for 1 1/2 hours or even up to 2 days.
4. Place confectioners' sugar in a small bowl. Shape the cookie dough
into 1 1/2-inch balls and roll in the sugar. Place balls on baking
sheets lined with parchment paper and press down lightly with your hand
to flatten. Bake for 12-15 minutes for soft centers and set edges. Let
cool on the baking sheets for 5 minutes and then place on a wire rack to
cool.
Makes 20 cookies.
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