Chocolate Crinkles Recipe
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Ingredients
*from sugarcrafter.net8 ounces semisweet chocolate pieces
4 tbsp unsalted butter
1/2 cup sugar
2 tsp vanilla extract
2 eggs
1 1/2 cups whole wheat flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 tsp baking powder
Powdered sugar for rolling the batter in
How to make Chocolate Crinkles
- Using a double boiler, melt together the chocolate and the butter, stir to make sure it doesn't burn. Remove from heat right after.
- In another bowl, beat together the eggs and sugar until fluffy, then beat in the vanilla extract. Stir the chocolate mixture into the egg and sugar mixture.
- On a piece of wax paper, sift together flour, cinnamon, salt and baking powder
- Add the powder mixture into the chocolate one slowly (half, mix, then the second half...so its's even)
- Cover the mixing bowl and refrigerate for around 2 hours. I left mine until the next day, unfortunately I left it in a metal mixing bowl which meant I couldn't microwave (recommended 15 sec in microwave, just until the dough is easy enough to work with). I had to wait patiently for the dough to soften up.
- While you're waiting, preheat the oven for 162 C/325 F. Roll 1 1/2 inch diameter balls with the dough, and cover each one completely in powdered sugar. Don't be afraid to go overboard with the sugar, I found that I was being a bit too stingy with it with my first batch, and it sort of just melted into the batter - not so pretty. The thicker the powder sugar, the more will stay on the cookie so it has the crinkled effect when it's done.
- Bake on a baking sheet for about 10-12 min. Don't over bake them! They need to be fudge-y, so just bake until the edges are firm, and you can remove from oven - they'll keep cooking for a few minutes after their out so don't worry!
- ENJOY (after 5 min of cooling)
“What's your favorite way to cook with butter?”