Chocolate crinkles are a classic…but typically coated in powdered sugar. And while this is totally fine with me at Christmas, I wondered what they’d be like coated in regular granulated sugar, like a peanut butter cookie. The result, I’m happy to report, is really delicious.
This recipe is based on the chocolate peppermint crinkles I made many years ago; I’d like to try a chocolate orange version as well, so stay tuned. If you prefer to coat these in powdered sugar, go for it, but bear in mind that powdered sugar-coated things don’t fare terribly well at the height of summer.
Ingredients
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 2 ounces unsweetened baking chocolate, chopped
- 2 tablespoons butter, cut into small pieces
- 1/4 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoons vanilla bean paste (or extract)
- 2 eggs
- Granulated sugar for coating
Preparation
In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.
Combine baking chocolate, butter, and salt in a small saucepan and melt over very low heat, stirring well to combine. Pour mixture into a medium bowl and add sugar, stirring well, then add vanilla bean paste and stir until smooth. Add flour mixture and stir until completely combined; mixture will thicken. Cover with plastic wrap and chill for at least 1 hour, until easier to handle.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Using a one-inch cookie scoop, scoop generous portions of dough and roll into balls, then dip in sugar and toss to coat very well. Place cookies about 2 inches apart on baking sheets and bake for 11 minutes; remove from oven and allow to cool on baking sheets for about 4-5 minutes before removing to wire racks to cool completely.
Store in an airtight container at room temperature. Makes 18.
amy bakes in the 'burgh 