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Shop-By-Recipe-Desserts-Chocolate-Crinkles

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Prep Time: 5 hr
Total Time: 5hr 15min
Serves: 55


Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup lightly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup confectioners sugar, for coating the dough

Special Equipment

  • hand mixer
  • plastic wrap
  • cookie sheet
  • parchment paper
  • wax paper
Shop Ingredients

Directions

  1. Melt the butter and chocolate in a medium, heavy saucepan set over very low heat. Stir constantly until almost fully melted. Remove the pan from the heat and stir until the chocolate is completely melted and smooth.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Using an electric or stand mixer, beat the eggs in a large bowl until frothy, about 45 seconds. Add the granulated and brown sugars and beat until thick and smooth, about 1 minute. Beat the melted chocolate mixture and vanilla. With the beaters on low speed, add the flour mixture just until completely incorporated.
  4. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 4 hours or overnight.
  5. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  6. Place the confectioners sugar in a medium bowl. Set a sheet of wax paper on the work surface in front of you. Using a small spoon, scoop chunks of dough and roll them between your hands into 1" balls.
  7. Place the balls on the wax paper, forming enough balls for 1 cookie sheet. (there's no getting around messy, sticky hands; just wash them after each batch.) Drop about 5 balls at a time into the confectioners sugar and shake the bowl to fully and generously coat them. Place 2" apart on the prepared sheet.
  8. Bake for about 11 minutes or until the cookies are puffed and cracked on top. The tops should be soft, even a little wet looking, but the edges should feel firm.
  9. Slide the parchment off the cookie sheet and onto a rack. After a few minutes, remove the cookies from the paper using a thin metal spatula and place them directly onto racks to cool.
  10. Store cookies, layered between sheets of wax paper, in an airtight container for up to 4 days; or freeze up to 2 months.

 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

 
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