Try This for Unique Chocolate Gifts

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On the fourth day of chocolate….

Deep chocolate, fudgy crinkles are the original black-and-white cookie. They go into the oven as unimpressive balls rolled in confectioners’ sugar and emerge with an appealing contrast between the fissures of dark chocolate and the sugar.  A dozen of these beauties in a holiday tin will bring a smile to the one and all.

The crinkles can be soft and chewy or crisp, depending on how long you bake them. The dough freezes well, so you can roll it into balls, place on a baking sheet, and freeze until firm, then store in an airtight container or plastic freezer bag. To bake, remove as many balls as you need from the freezer and let thaw for 30 minutes, then roll in the sugar and bake.

This recipe, courtesy of Shirley O. Corriher from her book, BakeWise: The How and Why of Successful Baking, suggests rolling the dough in plain sugar first.  By doing that, the powdered sugar doesn’t soak in as much and stays on the surface to creating a more stark contrast between the dark chocolate and the white sugar.


        Ingredients

Chocolate Crinkle Cookies

        ¾  cups plus 2 tablespoons spooned and leveled bleached all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

8 ounces semisweet chocolate, finely chopped

2 ¾ cups sugar, divided

1/3 cup canola oil

2 tablespoons light corn syrup

2 large eggs

1 large egg yolk

2 teaspoons pure vanilla extract

1 cup confectioners’ sugar


        Directions

       In a medium bowl, beat together flour, baking powder, and salt, and set aside.

Melt the chocolate in the microwave on 50% power for 1 minute, stir, and microwave for 15 seconds more and stir.

In a mixer with the paddle attachment, beat together 2-1/2 cups of sugar, oil, and corn syrup to blend. Beat in eggs, egg yolk, and vanilla. Then on low, beat in melted chocolate. Add the flour mixture and beat in on low-speed.

Wrap the dough in plastic and refrigerate for several hours or overnight.

About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325°F. Line a baking sheet with Silpats or parchment paper.

Take out about one-quarter of the dough at a time to shape. Roll the dough into 1-1/2 to 2-inch  balls.  Pour the remaining ¼ cup granulated sugar into one bowl and the confectioners’ sugar in another bowl.  Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar.

Arrange cookies 2 inches apart on the foil.  Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks.

Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.  Cookies can be stores in an air tight container for 3-4 days.  Makes 3 to 5 dozen cookies.

photo courtesy of 17andbaking.com

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