Chocolate Crinkle Cookies
by Peter on Dec.19, 2009, under Baking, Desserts & Sweets
Okay, it finally happened. I succumbed to the holiday cookie mania sweeping blogs and the web this time of year. I feel guilty… and kind of dirty, like when you fall prey to one of those forbidden pleasures, but these cookies are so good I have to share them with everyone. Rich, chewy, decadently fudgy, with a crisp exterior and a soft, moist crumb, what’s not to love? Just writing about them makes me feel a little sinful.
Seriously, these are great, little cookies, eaten as is or sandwiched together with a little raspberry jam, these little morsels are usually on of the first things to disappear off of any cookie platter. The key to them is to not over bake them. Pull the cookies from the oven when they still look slightly underdone. This way you will end up with that crisp exterior, and fudgy, brownie like interior.
Chocolate Crinkle Cookies
2 cups sugar, granulated
1/2 cup vegetable oil
2 tsp. vanilla extract
4 squares (1 oz each) unsweetened chocolate,melted and cooled slightly
4 each eggs
2 cups flour
2 tsp. baking powder
2 pinches salt
1 cup confectionery sugar
Combine the sugar, oil and vanilla in a stand mixer. Add the chocolate and mix to fully incorporate. Add eggs, one at a time, mixing well after each addition. Add flour, salt, and baking powder and just mix to combine. Don’t worry, the mixture will be more like a thick brownie batter than a cookie dough.
Chill batter for, at least, 3 hours or overnight. When ready to bake preheat the oven to 350. Scoop approximately 1-1 1/2 tablespoons of batter into a ball. Roll in the confectionery sugar and place on a cookie tray.
Bake for 10-12 minutes or until almost no indent remains when touched. Allow to cool on pans for 5 minutes then transfer to a cooling rack. Serve as is or sandwich the cookies with raspberry jam for an extra special treat.
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December 20th, 2009 on 9:43 am
Yum these cookies look so good. I like th cookie tower pic, thanks for sharing the recipe.
December 21st, 2009 on 3:37 am
Beautiful cookies. I love all the cracks on top. Thanks for sharing.
December 22nd, 2009 on 2:53 pm
I love the idea to make them into a cookie sandwich. I might just have to use peanut butter AND raspberry jam.
December 22nd, 2009 on 5:40 pm
Dawn, I never thought of adding peanut butter. That sounds like a great idea!
December 23rd, 2009 on 11:21 am
You are definitely right about baking time. My mom has made these since I was a kid and all of us kids request them at Christmas. She knows to slightly underbake them by most peoples standards so we get the super soft brownie gooeyness in the middle. They freeze really well also, if they make to the freezer!