CHOCOLATE CRINKLE COOKIES

 

November 24, 2016

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Crispy on the outside, chewy on the inside, these classics crinkle like a wink from St. Nick. They can be sled-stoppingly sweet, so I?€?ve reduced the sugar to meet your taste. The result is a rumpled family favourite, suitable for giving in a delectable Xmas gift basket.

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Ingredients

Makes 45 cookies

Grams

Ounces

Volume

  • 232 grams bleached all purpose flour
  • 7 grams baking powder
  • 3 grams salt
  • 113.5 grams semisweet chocolate, finely chopped
  • 113.5 grams unsweetened chocolate, finely chopped
  • 396 grams sugar, plus more for rolling
  • 66 grams canola oil
  • 2 tablespoons (30 ml) light corn syrup
  • 2 large (99 grams) eggs
  • large (18 grams) egg yolk
  • 2 teaspoons (10 ml) pure vanilla extract
  • 120 grams confectioners’ sugar
  • 8.2 ounces bleached all purpose flour
  • 1/4 ounce baking powder
  • ½ teaspoon (.10 ounces) salt
  • 4 ounces semisweet chocolate, finely chopped
  • 4 ounces unsweetened chocolate, finely chopped
  • 14 ounces sugar, plus more for rolling
  • 2.25 ounces canola oil
  • 2 tablespoons (.70 ounces) light corn syrup
  • 2 large (3.5 ounces) eggs
  • large (0.50 ounce) egg yolk
  • 2 teaspoons pure vanilla extract
  • 4 ounces confectioners’ sugar
  •  cups plus 2 tablespoons bleached all purpose flour
  •  teaspoons baking powder
  • ½ teaspoon salt
  • 3/4 cup semisweet chocolate, finely chopped
  • 3/4 cup unsweetened chocolate, finely chopped
  • 2 cups sugar, plus more for rolling
  • 1/3 cup canola oil
  • 2 tablespoons (30 ml) light corn syrup
  • 2 large eggs
  • large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 cup confectioners’ sugar

Instructions

MISE EN PLACE COOKIE DOUGH

  • In a medium bowl, combine the flour, baking powder, and salt, then set aside.
  • Melt the chocolates in the microwave on 50% power for 1 minute, or melt over a bain marie or directly on the stovetop of you have a very low setting. Let cool, but keep fluid.

Melting unsweetened chocolate into the bittersweet reduces the sweetness.
Melting unsweetened chocolate into the bittersweet reduces the sweetness.

  • In a mixing bowl (either for a stand mixer or hand held one), measure 2 cups of sugar, oil, and corn syrup. Set aside.
  • Crack the eggs, egg yolk, and vanilla into a small bowl and set aside (See How to Separate Eggs for details).

Measure the eggs.
Measure the eggs.

  • Measure 1/2 cup granulated sugar onto a plate or a wide mouth bowl and set aside.
  • Measure 1 cup of confectioners sugar onto a plate and set aside.

ASSEMBLING THE COOKIE DOUGH

  • Beat together the sugar, oil and corn syrup to blend.

Fluffy sugar, oil and corn syrup prior to adding the melted chocolate.
Fluffy sugar, oil and corn syrup prior to adding the melted chocolate.

  • Beat in the eggs and vanilla.
  • On low speed, beat in the melted chocolate, then the flour and other dry ingredients.
  • Transfer the cookie dough to a smaller bowl and cover with plastic wrap.

Chocolate crinkle cookie dough freshly mixed.
Chocolate crinkle cookie dough freshly mixed.

  • Refrigerate the dough for a minimum of 30 minutes, a few hours or overnight.

BAKE THE COOKIES

  • Preheat the oven to 325F/163C 20 minutes before baking.
  • Line two baking sheets with parchment or a baking liner and set aside.
  • Roll the dough into 1?? inch (3.8 cm) balls. Or weigh each ball to be 28 grams for same size cookies.

Broken pieces of cookie dough waiting to be rolled and baked.
Broken pieces of cookie dough waiting to be rolled and baked.

  • Roll each cookie dough ball lightly in granulated sugar first.

Roll the crinkle cookies in granulated sugar before rolling in powdered sugar.
Roll the crinkle cookies in granulated sugar before rolling in powdered sugar.

  • Then, roll a very heavy layer of confectioners sugar. By rolling in granulated sugar first, the confectioners sugar will not disappear and will stay on the surface better.

Rolling a heavy layer of powdered sugar after the granulated sugar.
Rolling a heavy layer of powdered sugar after the granulated sugar.

  • Arrange cookies 2 inches (5 cm) apart on the sheet. They spread a great deal while baking.

Powdered sugar is what gives the chocolate crinkle cookie its appeal.
Powdered sugar is what gives the chocolate crinkle cookie its appeal.

  • Bake at 325F for 12-16 minutes. For crisper cookies, bake the maximum duration.

Warm chocolate crinkle cookies.
Warm chocolate crinkle cookies.

  • Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.

Cooling sets the cookie texture.
Cooling sets the cookie texture.

  • Store in an airtight container for about one week at room temperature.
TAGS:  chocolate       LABELS: Chocolate  Kids  Quick and Easy 

Comments

1 Comments

Daria   2017-01-07

Hi Kim. Another great-looking recipe! Here's a category idea for you: Cookies That Freeze Well (searching for this yielded only two recipes but I'm sure others would qualify). Which leads me to my question: would these cookies (or the peanut butter bacon cookies, or pecan macaroons) freeze well? I travel in 8 days and would love to spend today baking up a storm of your recipes that I've wanted to try and then stuffing a set of frozen cookies in my luggage for the long, long haul to Brazil.

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CHOCOLATE CRINKLE COOKIES

Makes 45 cookies

Ingredients
Instructions

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