Chocolate Crinkles
Makes about 55 Cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter
- 4 oz unsweetened chocolate, coarsely chopped
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup lightly packed dark brown sugar
- 1 tsp vanilla extract
- 1 cup confectioners sugar, for coating the dough
Special Equipment
- hand mixer
- plastic wrap
- cookie sheet
- parchment paper
- wax paper
How-to
- Melt the butter and chocolate in a medium, heavy saucepan set over very low heat. Stir constantly until almost fully melted. Remove the pan from the heat and stir until the chocolate is completely melted and smooth
- Whisk together the flour, baking powder, and salt in a medium bowl
- Using an electric or stand mixer, beat the eggs in a large bowl until frothy, about 45 seconds. Add the granulated and brown sugars and beat until thick and smooth, about 1 minute. Beat in the melted chocolate mixture and vanilla. With the beaters on low speed, add the flour mixture just until completely incorporated
- Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 4 hours or overnight
- Preheat the oven to 350°. Line a cookie sheet with parchment paper
- Place the confectioners sugar in a medium bowl. Set a sheet of wax paper on the work surface in front of you. Using a small spoon, scoop chunks of dough and roll them between your hands into 1" balls
- Place the balls on the wax paper, forming enough balls for 1 cookie sheet. (There's no getting around messy, sticky hands; just wash them after each batch.) Drop about 5 balls at a time into the confectioners sugar and shake the bowl to fully and generously coat them. Place 2" apart on the prepared sheet
- Bake for about 11 minutes or until the cookies are puffed and crackled on top. The tops should be soft, even a little wet looking, but the edges should feel firm
- Slide the parchment off the cookie sheet and onto a rack. After a few minutes, remove the cookies from the paper using a thin metal spatula and place them directly onto racks to cool.
- Store cookies, layered between sheets of wax paper, in an airtight container for up to 4 days; or freeze for up to 2 months.
From "Christmas Cookies: 50 Recipes to Treasure for the Holiday Season"