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Chocolate Crinkle Cookies |
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| Ingredients: |
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
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2 large eggs
8 ounces bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup powdered sugar
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| Procedures: |
Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl; set aside. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate and beat until completely incorporated. Gradually fold in the flour mixture until just combined.
Cover and refrigerate the dough until firm, at least 2 hours or up to overnight.
Remove the dough from the refrigerator. Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Place the granulated sugar and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.
Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to wire cooling racks. Let the baking sheet cool, then repeat with the remaining dough.
Alternate Method for next time: chill an hour, roll into a log, and chill another hour. Then slice and flip the slices in each coating, before baking
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| Notes: |
2023-12-19: A batch made for Christmas.
2022-12-12: A batch was made for Christmas.
2021-10-12: chilled overnight, it’s important to allow the dough to return to room temperature before molding into cookies. They were, subsequently, baked at 350 for 18 minutes making 4 dozen.
2020-11-19: Using the alternate Method: Chilled the dough one hour, covered. Roll into three logs. Cover with parchment paper. Rolled Saran wrap around logs; refrigerate one more hour; slice though into half inch slices; dipped into two ugars; bake at 3:50 about 15 minutes.
2020-11-05: Added to the cookbook
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02/12/2024
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