Two Peas and Their Pod

Black and White

Two months and three days until we get married! Last night we practiced making Chocolate Crinkles for the black and white dessert table. I love these cookies! They are soft, chewy, and similar to a brownie. The powdered sugar gives them a nice finishing touch! One important thing to remember, do not over bake. I baked them for 10 minutes. These deep chocolate flavored cookies are firm outside; chewy and fudgy on the inside. So if you can’t wait until June to try them at our wedding, here is the recipe.

Chocolate Crinkle Cookies
Yields: 51 cookies

INGREDIENTS:

  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 4 ounces 99% unsweetened chocolate, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup confectioners’ sugar

  • Combine the flour, baking powder and salt. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.

    Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

    Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.

    Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the dough into 1-inch balls, drop onto the sugar and roll each ball so that all sides are covered. Place 2 inches apart on the prepared sheets.

    Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.

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    4 Responses to “Black and White”

    1. 1
      Angie — April 11, 2008 @ 9:18 am

      Oh…those look so yummy! I think I might to make myself a batch of these…thanks for sharing the recipe. I can’t believe that it’s only 2 mobths to your wedding. We are so excited!

      BTW…I love what you guys have done to your house. It looks very nice :).

    2. 2
      suzi — April 11, 2008 @ 10:05 am

      Those are one of my favorite cookies of all time. So delicious!

    3. 3
      Amy Beatty — April 11, 2008 @ 2:33 pm

      You two are way too cute! I can’t wait to have those at your wedding!

    4. 4
      Evan & Rebecca Jones — April 15, 2008 @ 3:05 pm

      Yummy! Thanks for all the recipes on your blog! And the place is looking awesome – definitely liking everything AFTER the paint job – the salmon did need to go… :)

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