Chocolate Crinkle Cookies


4 oz chopped, unsweetened chocolate
¼ cup unsalted butter
1 ½ cups all-purpose flour

½ cup Dutch process cocoa powder
2 tsp. baking powder
¼ teaspoon salt
4 large eggs
2 cups granulated sugar
1 tsp. vanilla extract
1 ½ cups (280 g) semi
1 1/2 semi-sweet chocolate chip
½ cup Confectioner's sugar


Melt chopped, unsweetened chocolate and unsalted butter in a double boiler. The heat from steam in the double boiler will melt the chocolate and butter. Stir often until chocolate and butter are melted. Remove from heat and set aside to cool slightly.

Combine all-purpose flour, Dutch process cocoa powder, baking powder and salt in a mixing bowl. Stir to mix and set aside.
Using a mixer and large mixing bowl, combine 4 large eggs, 2 cups granulated sugar and 1 teaspoon vanilla extract. Beat on medium setting for approximately 3 minutes or until thick.

Add melted chocolate and butter mixture and beat on low setting until blended. Add the flour, cocoa, baking powder and salt mixture. Beat until incorporated. Add semi sweet chocolate chips and mix on low setting until just incorporated.

Cover bowl with plastic wrap and refrigerate for at least 2 hours.
Place oven rack in middle position of oven. Preheat oven to 325ºF (165ºC). Line 2 baking
sheets with parchment paper. Sift confectioners sugar into bowl.

Roll 1 tablespoon of cookie dough in the palm of your hands to form a ball. Roll the ball in the sifted confectioners sugar. Repeat. Place each ball 3 inches apart on parchment lined baking sheets. Press balls firmly onto baking sheet so they do not roll around.

Once oven is preheated, bake cookies for 13-17 minutes. The cookies will puff and crinkle on
top when they are done. Let cookies rest at room temperature for 5 minutes before removing
from baking sheet. Enjoy!

Presented by The Savory and Sweet Truck

Date: 12/3/2013


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