Recipe for Chocolate Crinkle Cookies

In my opinion, you can’t fully experience the holidays unless you eat at least one chocolate crinkle cookie:) I tend to indulge in more than just one because I love these cookies! They are the perfect holiday cookie!

Crinkles are easy to make, the batch makes a ton…so they are perfect for gift giving, and they gorgeous! I love how the balls of chocolate are rolled in powdered sugar. When they melt in the oven, the cookies crackle with the perfect snow affect. They remind me of a winter wonderland!

It is important to take these cookies out of the oven on time…I only bake mine for 10 minutes and not a second longer. You want them soft for that nice, brownie texture.

Chocolate Crinkle Cookies

Yields: 51 cookies

Adapted from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

· 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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