Chocolate Crinkles – Best Chocolate Cookies
Until this Christmas I never thought about myself as being the kind of baker/pastry chef that bakes cookies. For some reason, cookies were rarely on my baking list. But I woke up a few days ago eager and determined to make some cookies for this Christmas because we love to have tiny bites to chew on during holidays or days off and I prefer making them at home rather than buying. So here I was quickly writing down a few of the recipes I had saved in time and breaking into my butter stash in the fridge for this project. And boy, I loved baking cookies! Especially when I saw the outcome of my hard working hours – because I couldn’t settle for one type of cookies and I made 4.. well 5 if you include the gingerbread which was made a few days before by me and decorated by my mum.
Chocolate crinkles, Ghoriba, Turkish delight rolls and Thumbprint cookies – they’re all displayed in the picture above. But from all of them, one truly stands out – chocolate crinkles.
It’s a recipe I picked up from the lovely Any and I’ve tried twice so far. The first time was a few years ago when I wasn’t this experienced with recipes and baking and it was a huge fail because I skipped the most important note from this recipe – use good quality, dark chocolate! And of course, my cookies turned into a runny mess that spread into the pan without control. But I wasn’t going to let that down, right?! And I made them again this year, using 70% dark chocolate this time. And the result is the one you can see in the picture below – they turned out perfect! They rose beautifully and kept their shape so well! Need I say how good they taste?! Seriously, they have over 200g dark chocolate, of course they taste great! The outside is crunchy and melts in your mouth as you chew on a piece of cookie and the inside is loaded with chocolate and simple divine the chocoholic in me says. Plus, it’s such an easy recipe – the only difficult part for me was waiting for the dough to cool and harden – the rest was fun and messy, but mostly fun!
Chocolate Crinkles
Ingrediente
- 60 g butter (cubed)
- 225 g dark chocolate (chopped)
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 225 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated white sugar for coating
- 1½ cups powdered sugar for coating
Instructiuni
- Sift the flour with salt and baking powder.
- In a heatproof bowl, combine the butter and chocolate and melt them together over a hot water bath or in the microwave, a few seconds at a time.
- While the chocolate is melting, mix the eggs and 100g of sugar until triple in volume then stir in the vanilla extract.
- With the mixer on low speed, incorporate the chocolate into the egg mixture.
- Add the flour and mix just until well incorporated.
- Cover the batter with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- The next day, line 2 baking sheets with baking paper. Take the bowl out of the fridge and take small spoonfuls of dough. Roll the dough between the palm of your hands to form a ball then roll the ball through grnulated sugar first, followed by powdered sugar.
- Carefully place the coated cookies on a prepared baking sheet.
- Bake in the preheated oven at 180C for 8-10 minutes, not more as they need to remain soft on the inside.
- Repeat with the remaining dough and only make one pan at a time as the dough needs to stay in the fridge as one batch bakes.
- Let them cool in the pan then transfer them on a platter.
