Chocolate Crinkles
From sarah_jayne 14 years ago
- 10 minutes to make
- Serves 48
Another oldie that has been in our family for awhile.
Ingredients
- 6 ounces semisweet chocolate, roughly chopped shopping list
- 1/4 cup plus 2 tablespoons unsalted butter, softened at room temperature shopping list
- 1/2 cup granulated sugar shopping list
- 2 eggs shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1-1/2 cups all-purpose flour shopping list
- 2 tablespoons cocoa powder shopping list
- 3/4 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- confectioners’ sugar, for rolling shopping list
How to make it
- Melt Chocolate and Butter in a bain marie/double boiler or a metal bowl over a pot of simmering water, stirring occasionally until evenly melted.
- Remove from heat and set aside.
- In a mixing bowl, beat sugar and eggs on medium speed for several minutes until thick and smooth.
- Add the vanilla extract and melted chocolate mixture, and beat on medium-low until combined.
- Sift flour, cocoa, baking powder and salt into a bowl.
- Add flour mixture, and mix until combined.
- Cover dough and chill in refrigerator for about 2 hours or until firm enough to scoop.
- Preheat oven to 325°F.
- Line cookie sheet with parchment paper or silicone baking mats.
- Roll 1 inch balls of dough in confectioners’ sugar, coating completely.
- Bake for 8 to 10 minutes, rotating sheets halfway through, until they just start to feel firm.
- Cool sheets on wire racks for about 5 minutes before transferring cookies directly to wire racks with a metal spatula to finish cooling.
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