There is one cookie that surpasses them all on the Christmas cookie platter: chocolate crinkles. They have a chewy, fudgy center with a sweet exterior. The chocolate cookie is not too sweet, yet will satisfy a chocolate and cookie lovers dream.
If this cookie did not make an appearance at Christmas I would be sorely disappointed. No matter how many other cookies, or chocolate goodies were around, without this chocolate gem my sweet tooth would remain unsatisfied.
Maybe cookies really aren’t the meaning of Christmas, but the joy that something as simple as a homemade cookie brings comes pretty close to it.
4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners (powdered) sugar, sifted
In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
Preheat oven to 325 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (ping pong sized) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about one inch apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
Recipe from: Joy of Baking
Tips for this recipe:
- Since chocolate is the star of the show use good quality chocolate. This should be chocolate that you would eat straight from the wrapper.
- Sifting the powdered sugar is necessary to ensure that it doesn’t clump on cookie.
- Check your cookies after 6 minutes due to oven temperature variations. You will know cookies are done when the have several cracks on tops. Do not let them brown or they will be dry– not fudgy.
- Do not microwave the chocolate. This increases the likelihood of burning which will not be tasty.
- Make a lot. They are really good. And if I visit your house I will be sure to eat a dozen of them.