Cookies Chocolate Crinkles

Chocolate Crinkles

You've seen these little chocolate beauties around the holidays. The crinkly crevices make a perfect receptacle for festive powdery confectioners sugar. They're the ideal treat to make in advance as you can refrigerate them for up to 4 days or freeze up to 2 months.

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About Lisa Zwirn

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  • international association of culinary professionals
  • culinary guild of new england

About Chocolate Crinkles

You've seen these little chocolate beauties around the holidays. The crinkly crevices make a perfect receptacle for festive powdery confectioners sugar. They're the ideal treat to make in advance as you can refrigerate them for up to 4 days or freeze up to 2 months.

About Lisa Zwirn

A food writer and recipe developer, Lisa Zwirn is a regular contributor to the Boston Globe and has written for a number of other publications, including Cooking Pleasures, Intermezzo, Fine Cooking, Heart-Healthy Living, Cooking Light and Pastry Art & Design. Her first cookbook is Christmas Cookies: 50 Recipes to Treasure for the Holiday Season (William Morrow, 2008). She is a member of the International Association of Culinary Professionals and the Culinary Guild of New England. Lisa was born and raised in Manhattan, New York and currently lives outside of Boston with her husband and two teenage sons.

Recipe

Ingredients

Makes about 55 cookies

  • 8 tbsp (1 stick) unsalted butter
  • 4 oz unsweetened chocolate, coarsely chopped
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ¾ cup lightly packed dark brown sugar
  • 1 tsp vanilla extract
  • 1 cup confectioners sugar, for coating the dough

Special Equipment

  • hand mixer
  • plastic wrap
  • cookie sheet
  • parchment paper
  • wax paper

How-to

  1. Melt the butter and chocolate in a medium, heavy saucepan set over very low heat. Stir constantly until almost fully melted. Remove the pan from the heat and stir until the chocolate is completely melted and smooth
  2. Whisk together the flour, baking powder, and salt in a medium bowl
  3. Using an electric or stand mixer, beat the eggs in a large bowl until frothy, about 45 seconds. Add the granulated and brown sugars and beat until thick and smooth, about 1 minute. Beat in the melted chocolate mixture and vanilla. With the beaters on low speed, add the flour mixture just until completely incorporated
  4. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 4 hours or overnight
  5. Preheat the oven to 350°. Line a cookie sheet with parchment paper
  6. Place the confectioners sugar in a medium bowl.  Set a sheet of wax paper on the work surface in front of you. Using a small spoon, scoop chunks of dough and roll them between your hands into 1" balls
  7. Place the balls on the wax paper, forming enough balls for 1 cookie sheet.  (There's no getting around messy, sticky hands; just wash them after each batch.)  Drop about 5 balls at a time into the confectioners sugar and shake the bowl to fully and generously coat them.  Place 2"  apart on the prepared sheet
  8. Bake for about 11 minutes or until the cookies are puffed and crackled on top. The tops should be soft, even a little wet looking, but the edges should feel firm
  9. Slide the parchment off the cookie sheet and onto a rack.  After a few minutes, remove the cookies from the paper using a thin metal spatula and place them directly onto racks to cool.
  10. Store cookies, layered between sheets of wax paper, in an airtight container for up to 4 days; or freeze for up to 2 months.

From "Christmas Cookies: 50 Recipes to Treasure for the Holiday Season"

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