Wednesday, March 3, 2010

Chocolate Crinkles

We made these cookies the other day.  They were fantastic -- very soft and chocolatey (almost browney-like).  I will definitely make these again.

The dough is supposed to be chilled before you roll them in powdered sugar.  I was in a time-pinch, so I only chilled the dough for about 10 minutes (still inside the kitchenaid mixing bowl).  Then I scooped them with an ice cream scoop onto a cookie sheet and sprinkled them with powdered sugar. 




Chocolate Crinkles
recipe from Joy of Baking

4 T. butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped (or use chocolate chips)
2 tsp. vanilla
1/2 c. sugar
2 eggs

1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
powdered sugar, for coating cookies

Melt chocolate and butter over double boiler (or in the microwave).  Mix well and add vanilla

In mixer, beat sugar and eggs together.  Add chocolate mixture.

Mix dry ingredients together.  Add slowly to wet ingredients.

Cover with plastic wrap and chill until firm enough to form balls (3-4 hours or overnight). Form into balls and roll in powdered sugar.

Bake at 325 for 10 minutes.

2 comments:

  1. sometimes I freeze dough if I need to chill faster. I think the whole point of chilling is so that if you make it with butter that the dough is none sticky when you form into balls, so if you just use a scoop you don't have worry about the stickies.

    ReplyDelete
  2. You are killing my trying-to-eat-healthier goals! Those look way toooo good!

    ReplyDelete

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