"Chocolate Crinkle Cookies are so festive looking, making them perfect for holiday sharing. Slightly fudgy inside with a delicate crunch to the outside - how can they not be delish? The dough is very sticky to start, so it's important to allow it to refrigerate for at least a few hours, if not overnight.
This recipe is from the Betty Crocker Cookie Cookbook
Chocolate Crinkle Cookies the making of...
I am not a baker. Well, my last name is Baker, but I'm not known for my baked goods. Not that when I bake my goods are not good, but I just am more of a cook. I like to change things up, and generally, with baking, you have to be pretty exact. And substitutions don't work as well. And it's all pretty fussy.
But I do enjoy a sweet now and again, and I like to share sweets especially at this time of year when we've been given carte blanche to eat whatever we want to. Come New Year's Day we will all be back on track, but for now, bring it on!
So while I was looking through my cookbooks, trying to find some new, interesting cookies to go with my annual Christmas Sugar Cookies with Perfect Sugar Cookie Icing I came across these festive-looking cookies.
I just loved the way these deep dark chocolate cookies looked like they had little snow caps on them. And from the description, they were fudgy on the inside and crunchy on the outside. Perfect.
I had all the ingredients on hand so immediately set out to make these an early morning project. Figured I'd have them done in no time at all. Until I read through the WHOLE recipe and found that they needed at least 3 hours of refrigerator time.
That's why I put that at the top! So you know. That's why my dough was in the refrigerator overnight. So I could make them an early morning project.
The next day.
So, once my dough was properly chilled, I took my small ice cream scoop (1 tablespoon size) and proceeded to make my balls to cover in the confectioner's sugar. The recipe says to make the ball, drop in the powdered sugar, and then put on the cookie sheet. I found that the dough still has a bit of stick to it, making the "dropping into the sugar" kind of messy. My fingers were getting coated with the sugar, and I was transferring that to my dough. So I found it much easier to make all my balls, AND THEN roll them into the confectioner's sugar. Much easier.
Form the balls, then roll them in the sugar, much easier.
I also kept the dough in the refrigerator between batches to keep it firm.
The final result is a very chocolatey cookie...with a nice soft fudgy inside..and crinkle firm outside...
Perfect to enjoy with a cup of hot coffee by the fire...
Or perhaps with some hot chocolate (spiked?) after a day on the slopes...
Or make your friends super happy by gifting them!
However you enjoy them, enjoy in good health, and have a fantastic holiday!
Cheers~ Lindy
Chocolate Crinkle Cookies
Ingredients
- 4 ounces unsweetened chocolate coarsely chopped
- ½ cup oil I use mild olive oil or grapeseed oil
- 2 cups granulated sugar
- 4 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour I like King Arthur
- 2 teaspoons baking powder
- ½ teaspoons salt
- ¾ approximate confectioners sugar
Instructions
- Place the chocolate in a large microwave-safe bowl (we are going to make the recipe in this bowl, saving us dishes) and put into the microwave. Cook at 50% power for 2 minutes, stir. Chocolate does not melt melt in the microwave, it holds it's shape so you have to stir to see where it is in its cooking process. If not melted completely, place back into the microwave and microwave at 50% power in 30-second intervals until you have a velvety smooth chocolate mixture. Set the mixture aside to cool slightly.
- Once the chocolate has cooled but is still soft, add the oil and mix with a hand mixer until well incorporated. Add the sugar and mix until smooth, then add the eggs one at a time, mixing them in along with the vanilla extract.
- Sift together the flour, baking powder, and salt. Slowly add to the wet ingredients and mix until just combined. The dough will be sticky. Cover and refrigerate for at least 3 hours.
- Heat oven to 350°F Prepare cookie sheets by either greasing them well, using parchment paper or a Silpat silicone cooking sheet (I love these, some even show you your spacing). Using a heaping teaspoon or small (1-inch) ice cream scoop, scoop the dough and roll between your hands into a ball. Drop in the powdered sugar and roll until completely covered; space two inches apart on your cookie sheet. Bake 10 - 12 minutes, or until puffed and just set. Remove to wire racks to cool. Store covered in airtight containers.
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