DOUBLE CHOCOLATE CRINKLE COOKIES
These traditional Christmas cookies are a cut above the rest because they're as rich and fudgy as brownies. Chilling the cookie dough is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle.
Provided by Sally
Categories Cookies
Time 3h35m
Number Of Ingredients 12
Steps:
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners' sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cookies stay fresh covered at room temperature for up to 1 week.
DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
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
DOUBLE-CHOCOLATE CRINKLE COOKIES
Make and share this Double-Chocolate Crinkle Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h17m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Place the unsweetened chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
- Remove from over the water and let cool slightly.
- In a bowl, stir together the flour, cocoa powder, baking powder, and salt.
- In the bowl of a stand mixer, beat the eggs, sugar, and vanilla on medium speed until light in color and thick, about 3 minutes.
- Beat in the melted chocolate mixture on low speed until blended.
- Beat in the dry ingredients until incorporated.
- Mix in the chocolate chips.
- Cover the bowl and refrigerate the dough for about 2 hours.
- Preheat the oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Sift the powdered sugar into a small bowl.
- Roll rounded tablespoonfuls of the dough between your palms into balls, then roll in the powdered sugar.
- Space the balls about 3 inches apart on the prepared sheets, pressing them down onto the sheet and flattening them slightly.
- Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm, 13-17 minutes.
- Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 169.6, Fat 7, SaturatedFat 4.1, Cholesterol 28.9, Sodium 55.7, Carbohydrate 27.7, Fiber 1.8, Sugar 20.1, Protein 2.6
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- Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cacao powder, cornstarch, baking soda, baking powder and salt. Set aside.
- Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting.
- Let the mixer cream the butter for about ~30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar until fully incorporated.
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- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.
- Mix the flour, cocoa powder, baking powder, and salt together in a medium mixing bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and the eggs for 3 minutes on medium speed until thick and light. Reduce the speed to low and add the vanilla and melted butter while mixing.
- Gradually add the flour mixture to the sugar and eggs while mixing on low speed, scraping the bottom and sides of the bowl to make sure everything gets mixed together. Add the chocolate chips.
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