This particular recipe actually dates back to just before Christmas when we had a big snowstorm and we decided to make cookies all day. This was one the Michelle and Sean had picked out that Michelle had picked up online from Martha Stewart. It is for chocolate crackle cookies and while they were a great holiday cookie, I think they would be awesome for just about anytime of year and they were not hard to make at all. All you need is a handful of ingredients and the time to put them together and you can be dipping these in your milk or hot chocolate in just a few minutes.
Chocolate Crinkle Cookies
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling
Heat the oven to 350 degrees. Chop the bittersweet chocolate into small bits and melt it over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set it aside to cool. Sift together the flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until they are well combined. Add the melted chocolate. With the mixer on low-speed, alternate adding the dry ingredients and the milk until they are just combined. Divide the dough into quarters, wrap it with plastic wrap, and chill it in the refrigerator until it is firm, about 2 hours.
On a clean countertop, roll each portion of the dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent it from sticking. Wrap the logs in plastic wrap, and transfer them to a baking sheet. Chill the dough for 30 minutes. Cut each log into 1-inch pieces, and toss each piece in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll the dough in confectioners’ sugar again to coat it completely. Place the cookies 2 inches apart on a parchment paper-lined baking sheet. Bake until the cookies have flattened and the sugar splits, about 12 to 15 minutes.
Transfer the cookies from the oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
These cookies were delicious with a great chocolate flavor to them. I can tell you that these did not last long around the house and went over pretty well for the holidays. I can see making these again for a party or just as a nice chocolate cookie to have for dessert one night.
That’s all I have for today. Check back next time for another great recipe. There’s still lots of good stuff coming down the road. Until then, enjoy the rest of your day and enjoy your meal!