Yummmm.
YUM!
These chocolate crinkle cookies sure are delicious.
Make them for the annual school cookie swap (like I did), for your friends, or better yet, JUST MAKE THEM FOR YOURSELF.
They be crazy good.
You will need:
1 1/3 cups (8 ounces) chopped bittersweet chocolate or chocolate chips
1/2 cup (4 ounces, 1 stick) unsalted butter
2/3 cup (4 3/4 ounces) sugar
3 large eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups Flour
confectioners’ sugar* (for coating)*you can add 2 teaspoons of espresso powder, too, of you’re into that. (Mmmm.)
To make the dough:
Place the chocolate and butter in a small saucepan, and heat or microwave till the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.
In a separate bowl, beat together the sugar, eggs, vanilla (and the optional espresso powder). Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, till it’s nice and firm.
To make and bake:
After the dough is cooled, put about a cup of confectioners’ sugar into a shallow bowl. Using a spoon, or your fingers, scoop out heaping teaspoon-sized portions of the dough. Drop the dough balls into the confectioners’ sugar as you go (make sure you coat them nice and good!), then place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them.
Bake the cookies in a preheated 325°F oven for 10 to 12 minutes (I had to do closer to 15), switching the position of the pans (top to bottom, and front to back) midway through the baking time. As the cookies bake, they’ll flatten out and acquire their distinctive “streaked” appearance. Remove the cookies from the oven, and allow them to cool on a wire rack.
Pour yourself a glass of milk and ENJOY.
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P.S. One week until Christmas! Yipeeeeee.
