Best Chocolate Crinkle Cookies From Scratch Recipes

CHOCOLATE CRINKLE COOKIES

Steps:

• Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE CRINKLE COOKIES (FROM SCRATCH)

Steps:

• In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
• Melt the chocolate in the microwave on 50% power for 1 minute, stir, and microwave for 15 seconds more and stir.
• In a mixer with the paddle attachment, beat together 2-1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk, and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
• Wrap the dough in plastic and refrigerate for several hours or overnight.
• About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325°F/163°C Line a baking sheet with Release foil (nonstick side up).
• Take out about one-quarter of the dough at a time to shape. Roll the dough into 1-1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
• Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
• When one sheet is done, you can pull off the foil and cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
• Tips :.
• By rolling the dough balls in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.
• Corn syrup in the dough helps prevent crystallization to produce the soft chocolate center.
• Oil greases flour proteins to produce a tender to the point of gooey chocolate center.