CHOCOLATE CRINKLE COOKIES
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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- Makes 40-45 cookies
- 1¾ cups plus 2 tablespoons (8.2 oz/232 grams) bleached all purpose flour
- 1½ teaspoons (7 grams) baking powder
- ½ teaspoon (3 grams) Salt
- 4 ounces (113.5 grams) semisweet chocolate, finely chopped
- 4 ounces (113.5 grams) unsweetened chocolate, finely chopped
- 2 cups (14 ounces/396 grams) sugar, plus more for rolling
- 1/3 cup (79 ml) canola oil
- 2 tablespoons (30 ml) light corn syrup
- 2 large (3.5 ounces/99 grams) eggs
- 1 large (0.65 ounces/18 grams) egg yolk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (4 ounces/120 grams) confectioners’ sugar
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.
- 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 ½ 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.
- 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.
- Refrigerate the dough for a minimum of 30 minutes, a few hours or overnight.
BAKE THE COOKIES
- Preheat the oven to 325ºF/163ºC 20 minutes before baking.
- Line two baking sheets with parchment or a baking liner and set aside.
- Roll the dough into 1½ inch (3.8 cm) balls. Or weigh each ball to be 28 grams for same size cookies.
- Roll each cookie dough ball lightly in granulated sugar first.
- 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.
- Arrange cookies 2 inches (5 cm) apart on the sheet. They spread a great deal while baking.
- Bake 12-16 minutes. For crisper cookies, bake the maximum duration.
- Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
- Store in an airtight container for about one week at room temperature.