Chocolate Crinkle Cookies
Picture a perfect brownie. Like, a reallllly perfect brownie. Warm from the oven, fudgy, with a few pieces of chocolate oozing out the moment you take a bite. If you (like myself) thought brownies were the best chocoholic dessert, get ready to be proved wrong. I’ve had crinkle cookies before, and they were fine. Just another chocolate cookie, which is always good, but nothing special. I did some research and found that some recipes for crinkle cookies are all melted chocolate and no cocoa powder. While this makes the cookies extra dense, which seems to be on the right track, the end product doesn’t take on nearly as intense a chocolate flavor as the ones made with cocoa powder, which is in the recipe I’m sharing today. And definitely use Dutch process cocoa, it’s just the best of the best. Get ready, these are serious cookies.
Cookies (from the Williams Sonoma Baking Book)
– 4 oz. unsweetened chocolate, chopped
– 1/4 cup unsalted butter
– 1 1/2 cups all purpose flour
– 1/2 cup Dutch process cocoa
– 2 tsp. baking powder
– 1/4 tsp. salt
– 4 large eggs, at room temperature
– 2 cups granulated sugar
– 1 tsp. vanilla extract
– 1 1/2 cups dark chocolate mini chocolate chips (or normal sized, chopped)
– 1/2 cup confectioners’ sugar
Place the unsweetened chocolate and butter on top of a double boiler. Heat, stirring often, until both have melted. Set aside to cool slightly. In another bowl stir together the flour, cocoa powder, baking powder, and salt. Set aside.
In a mixer, combine the eggs, granulated sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. Mix in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for about 2 hours.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.
Form the dough into balls by rolling a rounded tablespoon between your palms into a 1 1/2 inch ball, then roll in confectioners’ sugar. Place cookies about 3 inches apart from each other on the baking sheets. Bake the cookies (one sheet at at time) until the tops have crinkled and the cookies feel firm when lightly touched- the edges will be set but the centers will be springy, about 13-17 minutes. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to wire wracks. Store in an airtight container if you don’t finish them all in one sitting.