Chocolate Crinkle Cookies
Imagine the happiness and love in your kitchen when everyone smells the warm and comforting fragrance of fresh baked chocolate crinkle cookies. With this easy recipe you’ll bake a chocolatey warm addiction of chewy on the inside, crispy on the outside… rich chocolate flavor and powdered sugar on top - the best Chocolate Crinkle Cookie. Crinkle Cookies are perfect for those chocolate lovers that enjoy bold flavors because they make a statement (the quality of chocolate you use is key).
Chocolate Crinkle Cookies are an intense chocolate cookie - pretty and memorable. Their name comes from the unique crinkles (cracks) they get from baking. Crinkle cookies expand and crack while baking and that cracking is what gives them that special texture of soft inside and crispy outside. If you are a chocolate brownie lover this is the chocolate cookie for you.
It is important to use high quality ingredients in your recipes, otherwise you won’t get the results you want. Why bother then with baking anything… right? You know what we are going to say next, but it is true… if chocolate is the main ingredient, bake with the best chocolate, Santa Barbara Chocolate.You owe your family the best chocolate crinkle cookies possible, so buy the best chocolate: Santa Barbara Chocolate.
Chocolate Crinkle Cookie Recipe:
Ingredients:
1 1/2 cups of all purpose flour
1/2 cup of Rainforest Bulk Cocoa Powder
1/2 cup of butter, room temperature
3/4 cup of sugar
2 eggs
8 oz of Belgian Dark Chocolate Couverture Grand Aroma
1 tsp of baking powder
1 tsp of vanilla extract
A pinch of salt
1 cup of powdered sugar
Instructions:
In a small pot over medium heat, melt your Belgian Dark Chocolate in a bain marie/double boiler. You can always melt your chocolate in the microwave but carefully to avoid burning; heat the chocolate 10 seconds, stir and repeat the process until completely melted.
In a large bowl, add room temperature butter, salt and sugar.Whisk for around 2 minutes until you get a light mixture.
Incorporate eggs and vanilla extract. Keep whisking.
Add the melted Dark Chocolate; make sure it is not hot. Fold it into the mixture.
Sift into the bowl the all purpose flour, cocoa powder and baking powder. Stir until you get an even heavy chocolate batter.
Cover the bowl with some plastic wrap and refrigerate for at least 5 hours. If you can, leave it there overnight.
When the dough is firm enough, shape it into little balls of around 1 inch each.
Roll each chocolate dough ball into the cup of powdered sugar. Make sure all of them are completely covered in sugar.
Preheat the oven to 350 degrees F.
Place the crinkle cookie dough balls in a parchment lined baking tray, leaving some space between each one to let them expand in the oven.
Bake your cookies for 12 minutes.
Take them out of the oven and carefully move to a cooling rack. If you don't have one just place them on a surface that is not hot to let them cool down (granite counter tops are perfect).
Crinkle Cookies are fragile when warm so handle them carefully to avoid breaking - the cracks will snap all the way through the cookie.
Chocolate Crinkle Cookies from Cake Mix is a fast variation (traditionally called cocoa crinkle cookies), but if you have the time you’ll find the recipe we present here as the best tasting option. Because of the gourmet and artisan look of homemade crinkle cookies, they are a great gift to give year round. Wrap chocolate crinkle cookies in parchment and tied with string for an extra special gift everyone will love.
https://www.santabarbarachocolate.com/chocolatier-jason-vishnefske/