CHOCOLATE CRINKLE COOKIES
These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
- Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
- Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
- Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
CHOCOLATE CRINKLE COOKIES
These chocolatey cookies are rolled in an icing sugar coating, creating a a snow-dusted crinkled cookiescape.Click here to watch how to make this recipe.
Provided by Anna Olson
Categories bake,chocolate,dessert,eggs and dairy,snack
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 ºF (190 ºC). Line 2 baking trays with parchment paper.
- Melt 6 oz (180 g) of the chocolate in a metal bowl placed over a saucepan filled with an inch of barely simmering water, stirring gently until melted. Set aside.
- With electric beaters or in a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and Balsamic until frothy and light, about 3 minutes (it doesn't have to hold a "ribbon"). Whisk in the melted chocolate.
- Sift in the icing sugar, cocoa powder, cornstarch and salt and stir in by hand until well combined. Stir in the remaining 3 oz (90 g) of chopped chocolate. The batter may seem very soft at first, but just give it a minute - it will tighten up.
- Place some icing sugar in a shallow dish. Use a small ice cream scoop to scoop the batter and drop it directly into the icing sugar, rolling to coat each scoop fully. Arrange these on the prepared baking trays, leaving 1 ½-inches (4 cm) between them. Gently press each cookie flat with the palm of your hand. Bake the cookies for 10 minutes (do not overbake) and cool the cookies on the tray just until they can be lifted off (1-2 minutes) then cool on a rack.
CHOCOLATE CRINKLE COOKIES
These are crisp on the surface with a soft and gooey centre. These are great for the holiday season as the white powdered sugar contrasts dramatically with the deep brown chocolate crevices and they look as though they are covered in snow. The recipe is from "Bakewise: The Hows and Whys of Successful Baking" by Shirley Corriher. These are Shirley's favourite cookies! She is a food scientist (as well as a cook) thus her recipes are very reliable. The dough needs to be refrigerated for a few hours or overnight. Makes 3 to 5 dozen, depending on size.
Provided by blucoat
Categories Dessert
Time 42m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
- Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
- In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
- Wrap the dough in plastic and refrigerate for several hours or overnight.
- About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees F/163 degrees Celsius Line a baking sheet with Release foil (nonstick side up).
- Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
- Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
- When one sheet is done, you can pull off the foil and move cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
Nutrition Facts : Calories 93, Fat 3.5, SaturatedFat 1.4, Cholesterol 10.6, Sodium 32.4, Carbohydrate 15.9, Fiber 0.7, Sugar 11.4, Protein 1.1
CHOCOLATE CRINKLE COOKIES (FROM SCRATCH)
Make and share this Chocolate Crinkle Cookies (From Scratch) recipe from Food.com.
Provided by Second2None
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
- Melt the chocolate in the microwave on 50% power for 1 minute, stir, and microwave for 15 seconds more and stir.
- In a mixer with the paddle attachment, beat together 2-1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk, and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
- Wrap the dough in plastic and refrigerate for several hours or overnight.
- About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325°F/163°C Line a baking sheet with Release foil (nonstick side up).
- Take out about one-quarter of the dough at a time to shape. Roll the dough into 1-1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
- Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
- When one sheet is done, you can pull off the foil and cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
- Tips :.
- By rolling the dough balls in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.
- Corn syrup in the dough helps prevent crystallization to produce the soft chocolate center.
- Oil greases flour proteins to produce a tender to the point of gooey chocolate center.
Nutrition Facts : Calories 153.4, Fat 5.8, SaturatedFat 2.3, Cholesterol 17.6, Sodium 54, Carbohydrate 26.2, Fiber 1.2, Sugar 19, Protein 1.9
BAKEWISE CHOCOLATE CRINKLE COOKIES
Make and share this Bakewise Chocolate Crinkle Cookies recipe from Food.com.
Provided by kellyltaylor
Categories Dessert
Time 4h12m
Yield 3-5 dozen cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- mix dry ingredients, set aside.
- melt chocolate, set aside.
- mix remaining ingredients with paddle attachment, then on low beat in melted chocolate and flour mixture.
- chill dough for several hours.
- roll cookies into small balls and roll in powdered sugar.
- bake 12-14 minutes on 325.
Nutrition Facts : Calories 143.1, Fat 5.8, SaturatedFat 2.3, Cholesterol 17.6, Sodium 54, Carbohydrate 23.4, Fiber 1.2, Sugar 16, Protein 1.9
SALTED CHOCOLATE CRINKLE COOKIES
These are sooooo good! I found the recipe in a magazine attributed to cookingclub.com. The name on the recipe is Elinor Klivans.
Provided by rohanlori
Categories Dessert
Time 1h30m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 12
Steps:
- Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl shoud not touch water), stirring occasionally. Remove bowl from saucepan; cool to room temperature.
- Whisk flour, cocoa, baking powder and 1/4 teaspoon salt in medium bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 1 minute or until smooth and lightened in color. At low speed, beat in melted chocolate mixture until blended. Stir in flour mixture until blended. Cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating).
- Heat oven to 325 degrees F. Line baking sheets with parchment paper.
- Place powered sugar in small bowl. Roll 1 tablespoon dough per cookie between hands into 1 inch ball (spray hands with cooking spray to avoid sticking). Roll each ball in powdered sugar. Place 3 inches apart on baking sheets.
- Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 Kiss on top of each cookie; press very lightly into cookie. Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted).
- Remove from oven; sprinkle Kisses with course salt (be generous). Cool on baking sheet on wire rack 1 minute. Carefully place cookies on rack; cool completely (Kisses will be very soft and may lose shape if not careful when moving).
Nutrition Facts : Calories 81, Fat 4.1, SaturatedFat 2.4, Cholesterol 13.2, Sodium 24.1, Carbohydrate 10.9, Fiber 1, Sugar 7.2, Protein 1.3
CHOCOLATE CRINKLE COOKIES
An attractive fudgy cookie with a crackled appearance. I received the recipe from a male co-worker who makes these every year for the whole building. These are my friend Roo's favorite cookies. She calls them clouds of love because she knows I only bake these for special people.
Provided by cookiebaker
Categories Dessert
Time 29m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, stir together sugar and oil; I use a wooden spoon.
- Add cocoa, blending well.
- Beat in eggs and vanilla.
- Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
- Cover and refrigerate until dough is firm enough to handle, usually overnight.
- Dough has the consistency of soft fudge.
- Heat oven to 350 degrees.
- Grease cookie sheets or line with parchment paper.
- Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
- keep dough in fridge between batches.
- Place cookies about 2 inches apart on prepared cookie sheet.
- Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
- place cookies on wire racks and cool completely.
- Recipe does not seem to double well; dough comes out too soft.
Nutrition Facts : Calories 1692.2, Fat 63.8, SaturatedFat 9.3, Cholesterol 248, Sodium 728.6, Carbohydrate 261, Fiber 6.6, Sugar 173.1, Protein 22.4
CHOCOLATE CRINKLE COOKIES
Make and share this Chocolate Crinkle Cookies recipe from Food.com.
Provided by Lavender Lynn
Categories Dessert
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream together shortening, sugar, and vanilla.
- Add 2 eggs and beat.
- Add dry ingredients alternately with milk.
- Add melted chocolate.
- Stir in walnuts.
- Chill 2 or 3 hours.
- Form 1 inch balls. Roll in Confectioners sugar.
- Place on greased baking sheet.
- Bake about 15 minutes(do not overbake).
- @ 350 ° F.
Nutrition Facts : Calories 111.1, Fat 5.2, SaturatedFat 1.5, Cholesterol 12.1, Sodium 58, Carbohydrate 15.5, Fiber 0.6, Sugar 9.4, Protein 1.6
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
More about "bakewise chocolate crinkle cookies food"
CHOCOLATE CRINKLE COOKIES {MADE WITH REAL …
From thebusybaker.ca
Category Cookies, DessertTotal Time 1 hr 30 minsEstimated Reading Time 4 minsCalories 156 per serving
- Add the butter and chopped chocolate to a medium bowl. Microwave in 30-second increments on 50% power just until the chocolate and butter are melted. Mix them together well and set aside.
- In a large bowl (a separate bowl), whip together the eggs and sugar until the mixture is light and fluffy (use a whisk or a hand mixer for this job).
- Once the chocolate and butter mixture has cooled to room temperature, add it to the egg mixture along with the vanilla, mixing well.
- Place a fine sieve over the bowl and add the flour, baking powder and salt, sifting it as you add it to the chocolate mixture.
CHOCOLATE CRINKLE COOKIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
CHOCOLATE CRINKLE COOKIES - AHEAD OF THYME
From aheadofthyme.com
DOUBLE CHOCOLATE CRINKLE COOKIES - SALLY'S …
From sallysbakingaddiction.com
CHOCOLATE CRINKLE COOKIES (BEST RECIPE)
From insanelygoodrecipes.com
CHOCOLATE CRINKLE COOKIES
From natashaskitchen.com
BAKEWISE: THE HOWS AND WHYS OF SUCCESSFUL …
From amazon.com
BAKEWISE: THE HOWS AND WHYS OF SUCCESSFUL BAKING WITH …
From amazon.ca
Reviews 386Format HardcoverAuthor Shirley O. Corriher
BAKEWISE BY SHIRLEY O. CORRIHERBOOK REVIEW 2009 | KITCHN
From thekitchn.com
PERFECT BAKED WHITE CHOCOLATE CHEESECAKE (WITH RASPBERRY PUREE)
From scrummylane.com
CHOCOLATE CRINKLE COOKIES - GIMME SOME OVEN
From gimmesomeoven.com
CHOCOLATE CRINKLE COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
CHOCOLATE CRINKLE COOKIES - EATING BIRD FOOD
From eatingbirdfood.com
CHOCOLATE CRINKLE COOKIES | बेहतरीन चॉकलेट कूकीज बनाये …
From youtube.com
BAKEWISE | BOOK BY SHIRLEY O. CORRIHER - SIMON & SCHUSTER
From simonandschuster.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love