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 CRINKLES II
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Desserts Cookies Chocolate Cookie Recipes
Time 5h
Yield 72
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g
CHOCOLATE CRINKLE COOKIES
Unsweetened chocolate and espresso creates a delicious intensity. The brown sugar creates a sweet complex flavor. Bake the cookies after letting the dough sit at room temperature for 10 minutes; just enough time for the dough to firm up to a scoopable consistency. Do not refrigerate. Cold dough doesn't spread enough. From ATK.
Provided by gailanng
Categories Dessert
Time 54m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 325°F Line two baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl.
- Whisk brown sugar; eggs; espresso powder, if using; add vanilla together in large bowl. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, just until melted, 2 to 3 minutes (watch carefully).
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
- Spread granulated sugar in shallow dish. Spread confectioners' sugar in second shallow dish. Working in batches, drop 2-tablespoon mounds of dough (or use #30 scoop) directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat; space dough balls evenly on prepared sheets, 11 per sheet.
- Bake cookies, 1 sheet at a time, until they are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Nutrition Facts : Calories 363.2, Fat 12.7, SaturatedFat 7.4, Cholesterol 68, Sodium 219.3, Carbohydrate 64, Fiber 3.6, Sugar 48.2, Protein 5.6
CHOCOLATE CRINKLE COOKIES (ATK)
Categories Chocolate
Number Of Ingredients 13
Steps:
- Both natural and Dutch-processed cocoa will work in this recipe. Our favorite natural cocoa is Hershey's Natural Cocoa Unsweetened; our favorite Dutch-processed cocoa is Droste Cocoa. Our preferred unsweetened chocolate is Hershey's Unsweetened Baking Bar.
- Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
- Place granulated sugar and confectioners' sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.
CHOCOLATE CRINKLES
Although these aren't exactly the recipe we used at Cookies By Design (it would be wrong for me to give that out), it's very close and they taste exactly the same: absolutely wonderful! :) And so easy to make, too! My husband made these last year for his annual cookie tin gifts, and they were very popular. Makes about 72 cookies. These are different from most of the recipes you'll find for chocolate crinkles in that they use cocoa powder rather than baking chocolate or liquid forms of chocolate (kind of nice, actually... no messy melted chocolate all over the kitchen! *chuckle*).
Provided by Julesong
Categories Dessert
Time 32m
Yield 72 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
- In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
- Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheets with parchment paper.
- Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
- Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.
TOP RATED CHOCOLATE CRINKLES
Make and share this Top Rated Chocolate Crinkles recipe from Food.com.
Provided by skat5762
Categories Dessert
Time 22m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Cream shortening, sugar, vanilla.
- Beat in eggs, then chocolate.
- In another bowl sift 2 cup flour, baking powder, salt:mix well.
- Add this alternately with milk to shortening mixture, mixing well after each addition.
- Chill for 2 hours.
- Form into one-inch balls and roll in powdered sugar.
- Place on greased cookie sheet 2-3 inches apart.
- Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
- Cool slightly before removing from cookie sheet, then cool on wire racks.
Nutrition Facts : Calories 224.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 18.1, Sodium 87.2, Carbohydrate 41.7, Fiber 0.7, Sugar 32.5, Protein 2
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
CHOCOLATE CRINKLE COOKIES
When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ATK'S CHEWY CHOCOLATE CHIP COOKIES
As seen on America's Test Kitchen, this revamped chewy cookie has deep toffee/butterscotch undertones. They highy recommend Ghiradelli 60% cacoa bittersweet chips or Hershey's Special Dark chips. It is important to bake one tray at a time for proper baking, and these are developed to make large cookies - 4-5" across. You'll have to use 3Tbsp of dough per cookie, giving 2" around each dough mound to allow for spreading. Cool cookies ON THE COOKIE SHEET for 30 to 60 minutes for the ideal cookies.
Provided by DeSouter
Categories Dessert
Time 25m
Yield 16 5" cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees farenheit. Line two cookie sheets with parchment.
- Take 10 tablespoons butter and melt and brown in in a metal pan, swirling mixture as milk solids in the butter begin to brown. Pour into a heat-proof bowl.
- Add in 4 tablespoons cold butter and whisk until melted.
- Whisk in the two types of sugar.
- Whisk in the salt, vanilla and then the eggs.
- IMPORTANT: Let mixture stand for three minutes and whisk again. REPEAT this process two more times.
- Combine flour and baking soda. Stir into wet mixture with a large spoon unitil incorporated.
- Stir in chocolate chips.
- Place 3 tablespoons of dough into mounds 2" apart onto cookie sheets.
- Place in center of the oven (only one sheet at a time) and bake for 11-14 minutes.
- Remove from oven and let cookies cool ON THE SHEET for 30-60 minutes to ensure the ideal cookie.
Nutrition Facts : Calories 286.6, Fat 15.5, SaturatedFat 9.4, Cholesterol 51.7, Sodium 267.1, Carbohydrate 36.8, Fiber 1.3, Sugar 24.9, Protein 2.7
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