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LAWD. OK…..Imagine a gooey chocolate explosion of a brownie, but in cookie form?!? I die!! Yes, I’m late to the game since Christmas and the time for cookie swaps have already passed – but damn this recipe for double chocolate crinkles is really GOOOD!

Been playing with my sister’s Canon DSLR – look at that beauty shot!

Processed with VSCO with e1 preset

Here’s all you need to remember in order to make bomb crinkles:

  1. Refrigerate the batter overnight. 
  2. Roll the chocolate balls in plain sugar first before powdered.
  3. Use really good quality cocoa powder.
  4. Don’t overbake!!

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Chocolate Crinkle Cookies
Ingredients
8 oz (225 g) semi-sweet chocolate
1/2 cup (115 g or 1 stick) unsalted butter at room temperature
1/2 cup (330 g) dark brown sugar
2 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
1 1/2 teaspoon vanilla extract
1 teaspoon flavored extract (optional, see headnote above)
1/2 cup (70 g) Dutch-processed cocoa powder
1/4 cup whole milk
1 1/4 cup (175 g) all-purpose flour
Extra chocolate to fold in
for coating
1 cup (200 g) granulated white sugar
1 cup (120 g) confectioners’ (powdered) sugar
Directions
1. Chop the chocolate into small 1/2 inch chunks and place in a microwave safe bowl. Cook in the microwave for 30 seconds and stir. Repeat another 2-4 times, microwaving in 30 second intervals and stirring between times, until melted and smooth. Place aside to cool.
2. Place the butter, sugar, baking powder and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat together until the butter forms a paste with the brown sugar, baking powder and salt. Add the egg, one at a time, beating until the first one is incorporated before adding the second one. Add the vanilla and flavored extract (if using) and beat to incorporate. Add the melted chocolate to the batter and beat to incorporate.
3. Add the cocoa powder to the dough and beat to incorporate. Add the milk and beat to incorporate. Add the flour and beat to incorporate and a sticky dough forms. Fold in chopped chocolate. Divide the dough into 4 parts (about 250 g each if you have scale), flatten and wrap with plastic wrap. Chill in the fridge for at least one hour or overnight.
4. Once they have chilled, preheat an oven to 350˚F and line a baking sheet with a piece of parchment paper or silpat. Divide one of the dough sections into 16 pieces (cut the dough into quarters than each quarter into quarters again). Roll each piece into a ball (your hands are going to get messy and chocolatey so be prepared and if the dough gets too soft, stick it in the fridge or freezer for a little bit to firm it up). Roll the ball in the granulated white sugar than in the confectioners’ sugar afterwards. Repeat with the remaining dough, placing each cookie about 2 inches apart from each other on the baking sheet. Bake for about 10-12 minutes, or until they are just barely set (don’t overbake). Let cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

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