Chocolate Crinkles from King Arthur Flour

 

Chocolate Crinkles from King Arthur Flour 

Ingredients

• 1 1/3 cups (227g) chopped bittersweet chocolate or chocolate chips
• 8 tablespoons (113g) unsalted butter, room temperature
• 2/3 cup (135g) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons espresso powder, optional; for enhanced chocolate flavor
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
• confectioners' sugar, for coating

1.  Melt butter and chocolate together

2.  In large bowl, mix together sugar, eggs, vanilla, espresso 

3. Stir in chocolate/butter mixture, then baking powder and salt, then flour. 

4. Dough will be like brownie batter.  Refrigerate at least 2-3 hours, maybe overnight.  It will then be like fudge! 

5. Oven to 325 F.  (150 C in Japan). 

6.  Prepare a shallow bowl or pie plate with powdered sugar, and another with granulated sugar. 

7. Form dough into balls, a few at at time.  1 1/4" diameter, small is good.  Drop them first into the granulated sugar, swirl to cover.  Then dip into the powdered sugar to coat heavily. 

8. Bake 10-12 minutes.  Cool. 

9.  Keep at room temp, wrapped, for a few days, or freeze. 

These are different from the ones I made in NH, but they got rave reviews on King Arthur and I'm always looking for something that doesn't require a mixer! 

xo

Mom

Here's the recipe online