Chocolate Crinkle Cookies From Scratch Recipes

CHOCOLATE CRINKLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE CRINKLE COOKIES

Steps:

• Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

FUDGY CHOCOLATE CRINKLE COOKIES

Steps:

• In a large mixing bowl whisk together the granulated sugar, cocoa powder, oil, egg, egg yolk, and vanilla until smooth. Stir in the baking powder and salt and mix until incorporated.
• Fold in the flour until combined and stir in the chocolate chips. Cover the bowl with plastic wrap and chill for 4 hours, or overnight until completely chilled.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Place the powdered sugar in a small bowl. Set aside.
• Using a medium (2- tablespoon) cookie scoop portion out the dough and roll it into a ball. Place the dough ball into the powdered sugar and coat generously. Place the coated ball onto the prepared baking sheet 2- inches apart. Repeat with remaining dough.
• Bake for 9 - 11 minutes until just set and the cookies have crackled tops. The cookies will seem slightly soft, this is ok . Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CRINKLE COOKIES

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

CHOCOLATE CRINKLE COOKIES (FROM SCRATCH)

Steps:

• In a medium bowl, beat together well the 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 (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk, and vanilla. Then on low, beat in the 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/163°C Line a baking sheet with Release foil (nonstick side up).
• Take out about one-quarter of the dough at a time to shape. Roll the dough into 1-1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) 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. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
• Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
• When one sheet is done, you can pull off the foil and cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
• Tips :.
• By rolling the dough balls in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.
• Corn syrup in the dough helps prevent crystallization to produce the soft chocolate center.
• Oil greases flour proteins to produce a tender to the point of gooey chocolate center.

CHOCOLATE CRINKLE COOKIES

Steps:

• Microwave 1 cup of chocolate morsels in microwave safe bowl on high power for 1 minute; stir.
• Microwave at additional 20 second intervals, stirring until smooth.
• Let cool.
• Combine Flour, Baking Powder, and Salt in small bowl.
• Beat Granulated sugar, butter and vanilla extract in large mixer bowl until crumbly.
• Beat in melted chocolate.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in remaining morsels.
• Cover; refrigerate until firm.
• Preheat over to 350 degrees.
• Shape firm dough into 1 1/2 inch balls; roll in powdered sugar.
• Place on ungreased baking sheets.
• Bake for 10-15 minutes or until edges are set but centers are still slightly soft.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.