Chocolate Crinkle Cookies For Chris Food

CHOCOLATE CRINKLES II

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.

CHOCOLATE CRINKLE COOKIES FOR CHRIS

Steps:

• Line 2 cookie sheets with parchment paper. When you have the dough made and chilled, turn on oven to 350 degrees while scooping dough.
• In mixing bowl, beat eggs, melted butter, brown sugar, & vanilla, together. Add cake mix and cocoa until well mixed and all lumps are gone. Fold in chocolate chips. Chill dough for several hours in the fridge or 30 minutes in the freezer. If you spread dough up the sides of the bowl, it will chill faster. Or scoop out onto wax paper and flatten into a disk to chill in fridge.
• Scoop dough with a cookie scoop and drop into a container with the powdered sugar. I scoop several and then roll them around in the powdered sugar to coat them well. Then place them on the cookie sheets about 2 inches apart (they spread so don't crowd them) Flatten slightly with the bottom of a glass that has been sprayed with non stick spray and dipped in powdered sugar. This step makes the cookies much prettier when done baking. They look crackled rather then like earth quake crevices. :)
• These are a very chocolatey, fudgy, chewy cookie. I used the chocolate fudge cake mix because that is how I like chocolate cookies..dark and fudgy. If you only have devil's food, you might want to add a little more cocoa powder and brown sugar to make the cookies fudgier..or leave as is if you like them less chocolatey.
• Bake for 8-10 minutes until set but I like them baked abt 9 min in my oven. They will still look a little wet and that is perfect IMO to make them chewy when cooled. A little under done is always best if you like chewy cookies and bake a little longer for crispy cookies. Cool on cookie sheet for a few minutes, and finish cooling on a rack or just on the parchment sheet pulled off of the baking sheet. Enjoy them warm out of the oven with a glass of milk or cuppa coffee.

CHOCOLATE CRINKLE COOKIES

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

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.

CHOCOLATE CRINKLE COOKIES

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

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.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

CHOCOLATE CRINKLES

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.

CHOCOLATE CRINKLE COOKIES

Steps:

• Stir chocolate and butter in a medium bowl set over saucepan of simmering water until melted and smooth; cool 10 minutes. Using on/off turns, blend macadamias and almonds with flour in processor until nuts are finely ground. Add baking powder and pulse to blend. Whisk eggs and 1/2 cup sugar in a large bowl to blend. Stir chocolate mixture into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm enough to scoop, about 4 hours.
• Line 2 large baking sheets with parchment paper. Roll dough by rounded tablespoonfuls between palms to form balls. Divide between prepared sheets. Chill until firm, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.).
• Preheat oven to 350 degrees. Roll dough balls in powdered sugar to coat thickly; return to prepared sheets. Bake until cookies puff and form cracks and tester inserted into center of cookies comes out with a few moist crumbs attached, about 18 minutes.
• Cool cookies completely on sheets on racks.

CHOCOLATE CRINKLE COOKIES

Steps:

• Microwave 1 cup of chocolate morsels in microwave safe bowl on high power for 1 minute; stir.
• Microwave at additional 20 second intervals, stirring until smooth.
• Let cool.
• Combine Flour, Baking Powder, and Salt in small bowl.
• Beat Granulated sugar, butter and vanilla extract in large mixer bowl until crumbly.
• Beat in melted chocolate.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in remaining morsels.
• Cover; refrigerate until firm.
• Preheat over to 350 degrees.
• Shape firm dough into 1 1/2 inch balls; roll in powdered sugar.
• Place on ungreased baking sheets.
• Bake for 10-15 minutes or until edges are set but centers are still slightly soft.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.