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Chocolate Crinkle Cookies

I've been away from home for several days visiting my daughter Angela in Little Rock. The grandchildren's school was closed because of teacher conferences, so I have been enjoying some time at home with them. My visit here also coincided with a bake sale for the Emergent Needs Fund for Veterans at the VA hospital where Angela works, so I was glad to be here at the right time to help out with that. One of the items that I made for Angela to take to the bake sale was these Chocolate Crinkle Cookies.



Chocolate Crinkle Cookies
4 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch-process
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups miniature semisweet chocolate chips
1/2 cup confectioners' sugar

Place a heatproof bowl over a pan of simmering water (not touching the water). Add the unsweetened chocolate and butter, stirring often, until melted and smooth. Remove the bowl and let the mixture cool slightly.
Using an electric mixer on medium speed, combine the eggs, sugar, and vanilla. Beat about 3 minutes, until the mixture is light in color and thick. Add the melted chocolate mixture, beating on low speed until blended.
In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt. Add this mixture to the chocolate mixture, beating on low speed until blended. Stir in the chocolate chips with a wooden spoon. Cover the bowl with plastic wrap and refrigerate about 2 hours, or until the dough is firm enough to roll into balls.
When the dough is firm, preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. Sift confectioners' sugar into a bowl.
Roll a rounded tablespoonful of chilled dough between palms into a 1 1/2 inch ball, then roll the ball in the confectioners' sugar to coat. Place on prepared pan. Space cookies 3 inches apart, then slightly press each ball to flatten.
Bake cookies for about 15 minutes, until tops are puffed and crinkled and feel firm when lightly touched. Cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.



Melt the unsweetened chocolate and butter together over simmering water.


After the dough has chilled and is firm, make into balls and roll in confectioners' sugar, flatten slightly. Bake on parchment paper.


Bake for about 15 minutes.


This recipe is from the Perfect Cupcakes, Cookies, and Muffins cookbook. With three different types of chocolate, it is a real dream cookie for a chocolate lover! Here are some of the packages that are ready to go to the bake sale.
This recipe was shared with:
I've been away from home for several days visiting my daughter Angela in Little Rock. The grandchildren's school was closed because of teacher conferences, so I have been enjoying some time at home with them. My visit here also coincided with a bake sale for the Emergent Needs Fund for Veterans at the VA hospital where Angela works, so I was glad to be here at the right time to help out with that. One of the items that I made for Angela to take to the bake sale was these Chocolate Crinkle Cookies.



Chocolate Crinkle Cookies
4 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch-process
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups miniature semisweet chocolate chips
1/2 cup confectioners' sugar

Place a heatproof bowl over a pan of simmering water (not touching the water). Add the unsweetened chocolate and butter, stirring often, until melted and smooth. Remove the bowl and let the mixture cool slightly.
Using an electric mixer on medium speed, combine the eggs, sugar, and vanilla. Beat about 3 minutes, until the mixture is light in color and thick. Add the melted chocolate mixture, beating on low speed until blended.
In a separate bowl, stir together the flour, cocoa powder, baking powder, and salt. Add this mixture to the chocolate mixture, beating on low speed until blended. Stir in the chocolate chips with a wooden spoon. Cover the bowl with plastic wrap and refrigerate about 2 hours, or until the dough is firm enough to roll into balls.
When the dough is firm, preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. Sift confectioners' sugar into a bowl.
Roll a rounded tablespoonful of chilled dough between palms into a 1 1/2 inch ball, then roll the ball in the confectioners' sugar to coat. Place on prepared pan. Space cookies 3 inches apart, then slightly press each ball to flatten.
Bake cookies for about 15 minutes, until tops are puffed and crinkled and feel firm when lightly touched. Cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.



Melt the unsweetened chocolate and butter together over simmering water.


After the dough has chilled and is firm, make into balls and roll in confectioners' sugar, flatten slightly. Bake on parchment paper.


Bake for about 15 minutes.


This recipe is from the Perfect Cupcakes, Cookies, and Muffins cookbook. With three different types of chocolate, it is a real dream cookie for a chocolate lover! Here are some of the packages that are ready to go to the bake sale.
This recipe was shared with:
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