Lets just say even the most experienced bakers have a snafu or two in the kitchen every once and a while.
When I saw this recipe, I knew I was going to make it this Christmas. I have been making more chocolate based cookies recently than I ever have in my life, and what is one more? These looked so chewy and fudgy.
Now, I normally go a little off book when I make recipes. Make them my own. With this one, the only off book thing I did, ruined my first 2 pans of these cookies. When a recipe says, “line your cookie sheet with parchment paper”, you should probably listen. Especially when the recipe calls for coating the outside with powered sugar, something that turns into sort of a glue when mixed with moisture… Low and behold, many of my cookies stuck to the pan. So I would like to reiterate, please line your cookie sheets for this recipe!
This recipe was very odd to me. To start with, once the dough was fully mixed it looked like cake batter, not cookie dough.
Then I had to wait until the next day to bake these cookies to firm up the dough. That was a little torturous.
After the dough was ready the sailing was pretty smooth. You just roll each dough ball in powdered sugar. Make sure you coat each cookie really well with sugar, it will ensure you have wonderfully white drifts all over your cookies.
These cookies were exactly how I had expected them to be. Chewy. Chocolatey. Sinful.
Where is my milk?
Note: The dough freezes really well so I have decided to prepare the dough early for my family Christmas. To freeze just roll dough into balls, place on a wax paper covered baking sheet, and freeze until firm. Once firm, store the dough balls in an airtight container or plastic freezer bag. To bake, remove as many balls as you need from the freezer, let thaw for 30 minutes, then roll in the powdered sugar and bake as usual.
Chocolate Crinkle Cookies
Recipe from Expresso and Cream
yields 5 dozen cookies
- 4 ounces unsweetened chocolate, finely chopped
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- Place the chocolate and oil in a small saucepan over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside to cool slightly..
- I large bowl, mix sugar and the chocolate-oil mixture with an electric mixer, about 2 minutes. Continue mixing and add the vanilla and the eggs 1 at a time, letting each completely incorporate before adding the next. On low speed, add the flour mixture and mix until just incorporated. (The dough will be runny like batter.) Scrape down the sides of the bowl and cover with plastic wrap.
- Refrigerate the dough until firm, at least overnight or 24 hours.
- Preheat oven to 350°F . Line 2 baking sheets with silicone baking mats or parchment paper; set aside.
- Place the powdered sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each), drop them into the sugar, and roll until completely coated. Place 15 of the balls 2 inches apart on each of the prepared baking sheets. Chill the remaining dough between pans of cookies.
- Bake for 10-11 minutes for chewy cookies or 13-14 minutes for crispier cookies. Transfer the cookies to a wire rack or tin foil and cool completely. Let the baking sheets cool completely before repeating with the remaining dough (you can reuse the parchment).