“Chocolate Crinkles”

Do you love chocolate or do you loveeeee chocolate? I loveeeee chocolate so it’s a perfect cookie for Cookie Week 2021. Chocolate Crinkles are recipe five and ridiculously addicting. This is great for gift giving or your Christmas dessert table. You will not be able to eat just one. It’s just not happening, I assure you. The holidays are here and who doesn’t need a bit of indulgence now and then.

Chocolate Crinkles

I adapted this recipe from Displaced Housewife, Rebecca Firth, author of The Cookie Book. I have baked half of the recipes in this cookbook because they are delectable. Don’t you love cookies that are chewy in the middle with a distinct crunch on the outside. I call it the best of both worlds. Chocolate Crinkles are easy to make and won’t last long.

Chocolate Crinkles

I used bittersweet chocolate because I love baking with it and Dutch process cocoa powder. Adding espresso to any chocolate recipe amps up the chocolate flavor and not with a coffee taste. Never tried adding espresso, give it a try. Espresso can be used granulated or brewed. Be sure to read your recipe before adding to determine which use is best.

Chocolate Crinkles

Once cookie is made, refrigerate to chill dough for about an hour to firm up. The dough can be refrigerated overnight but bring it to room temperature for ease of rolling. The key to the crisp exterior is rolling dough in granulated sugar (do not shake) and immediately roll in powdered sugar (do not shake). Place dough on cookie sheets 2-inches apart. Bake for 11 minutes and no longer.  Crackly deliciousness awaits! Get in the kitchen and start baking.

Chocolate Crinkles

 

Chocolate Crinkles

10 oz. Ghirardelli bittersweet chocolate bars, coarsely chopped

½ cup unsalted butter, cut into pieces

1 T. brewed espresso

¾ cup granulated sugar

¼ cup packed light brown sugar

2 large eggs, room temperature

3 t. Heilala vanilla extract

1½ cups unbleached all-purpose flour

½ cup Dutch process cocoa powder

1 t. baking powder

¾ t. baking soda

1½ t. kosher salt

¾ cup confectioners’ sugar

¾ cup granulated sugar

 

In a medium microwave safe bowl, add in chocolate and butter. Place in microwave and heat at 30 second intervals until melted and smooth.

Add in brown sugar and granulated, mixing until smooth. Whisk in eggs and vanilla extract; set aside.

Using a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add flour mixture to chocolate mixture, using minimal strokes.

Place dough in plastic wrap, press flat, cover and chill for 1 hour or until firm.

Place confectioners’ and granulated sugar in separate bowls. Roll 2 T. dough balls and dredge in granulated sugar (do not shake) then cover completely in confectioners’ sugar (do not shake). Place on prepared cookie sheets 2-inches apart.

Bake for 11 minutes and allow to cool a moment before removing to wire racks.

Store cooled cookies in air tight container up to 5 days.

 

Makes 36 cookies.

Adapted from https://www.displacedhousewife.com/thecookiebook/