Chocolate Crinkles from Boston Globe

 Chocolate Crinkles from Boston Globe December 2008  

These freeze well and look great on a cookie plate.  They are so yummy!  

Makes 3 dozen

4 ounces unsweetened chocolate, coarsely chopped  

2 C flour

2 tsp baking powder

1/2 tsp salt

1/2 C canola oil 

2 C granulated sugar

4 eggs

2 tsp vanilla extract

1 C powdered sugar 

Melt chocolate.  

Combine flour, baking powder, salt in small bowl.  

With a mixer, beat the oil and sugar for 1 minute.  Add the eggs one at a time.  Beat in vanilla, then chocolate, until the batter is smooth.  Beat in the flour on low speed until just combined.  

Cover the bowl and refrigerate for 1 hour.  

350 degrees.  Line cookie sheets with parchment paper. 

Have on hand a bowl of cold water.  Place the powdered sugar in a shallow bowl.  Wet your palms and shape heaping teaspoons of dough into balls.  Roll the balls in the xxx sugar to coat them all over.  Place on cookie sheets. 

Bake for 12-15 minutes or until the tops crack.  Remove from oven and set aside for 5 minutes.  Transfer to wire racks to cool completely. 

Store in an airtight container, layered with waxed paper, for up to a week, or freeze for up to a month. 

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