Christmas Cookies: Chocolate Crinkles

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It’s no secret that I love chocolate. And, because I’m human, I love cookies. So it only makes sense that chocolate cookies should make my little heart go pitter-patter. And they do.

Pitter-patter.

Pitter-patter.

In fact, the only problem I sometimes have with chocolate cookies is that they just aren’t chocolate-y enough. Luckily, that’s easy to fix with, you guessed it, more chocolate.

Thump-thump.

Ah… that’s better.

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As a bonus, the extra chocolate in these Chocolate Crinkles keeps them softer longer. Our batch lasted five days (a miracle!), and they were as good on day five as they were on day one.

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Chocolate Crinkle Cookies
 
By:
Serves: 3 dozen
Ingredients
  • ¼ cup unsalted butter
  • 2 oz. unsweetened chocolate, coarsely chopped
  • 1 cup semisweet chocolate chips
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 cup powdered sugar
Instructions
  1. Combine butter, unsweetened chocolate and chocolate chips in the top bowl of a double boiler. Add water to the bottom bowl and bring it to a simmer over medium-low heat. When the water has started to simmer, place the bowl containing the chocolate on top and heat until the chocolate and butter have melted together, stirring constantly. When the chocolate is completely melted, remove it from the heat and set aside.
  2. In the bowl of a stand mixer, beat the eggs, granulated sugar and vanilla until they are completely blended and slightly thickened. Add the melted chocolate and mix in on low speed.
  3. Meanwhile, combine the flour, cocoa powder, baking powder and salt in a large bowl. Add the flour mixture to the chocolate mixture in three parts, blending well on low speed and scraping the bowl after each addition.
  4. Cover the bowl and chill the dough for 3 hours, until it reaches a clay-like consistency.
  5. Preheat the oven to 350 degrees.
  6. Roll the cookie dough into 1-inch balls and then dip into the powdered sugar, making sure the entire dough ball is covered with sugar.
  7. Place 2 inches apart on parchment-lined baking sheets and bake for 10-12 minutes. Cookies should be puffed in the middle, crinkled looking, and soft but not doughy.
  8. Let cookies cool on baking sheets for a few minutes before transferring to wire cooling racks.

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