Tag: chocolate crinkles

Chocolate Crinkles

chocolatecrinkles

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.

Chocolate Peppermint Crinkles

chocolatepeppermintcrinklesNow and then my Aunt Liz sends me recipes in the mail, clipped from magazines or newspapers. This Thanksgiving she came to Pittsburgh bearing a copy of Southern Living magazine with recipes she thought I’d like, and boy, was she right. The issue features page after page of beautiful cakes, desserts, and cookies for the holidays, including these chocolate peppermint crinkles.

Chocolate crinkle cookies are a Christmas staple, and these chocolate peppermint crinkles are a delicious twist on the classic. If you’re not a peppermint fan you can easily substitute the peppermint extract for vanilla extract. This batch makes 18 cookies and could be easily doubled for a larger batch.

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
  • 1/2 teaspoon peppermint extract
  • 2 eggs
  • About 3/4 cup powdered sugar, sifted

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.

Add peppermint extract and eggs; stir very well to combine.

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 powdered 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.

Tip: if you don’t want a huge mess on your counter tops, place a kitchen towel or paper towels beneath the cooling racks to catch the excess powdered sugar while your cookies cool.