Chocolate Crinkle Cookies

November 24, 2017

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

Volume Grams Ounces

1¾ cups plus 2 tablespoons 232 grams 8.2 ounces bleached all purpose flour
1½ teaspoons 7 grams 1/4 ounce baking powder
½ teaspoon 3 grams ½ teaspoon salt
3/4 cup 113.5 grams 4 ounces semisweet chocolate, finely chopped
3/4 cup 113.5 grams 4 ounces unsweetened chocolate, finely chopped
2 cups sugar 396 grams 14 ounces sugar, plus more for rolling
1/3 cup 66 grams 2.25 ounces canola oil
2 tablespoons 2 tablespoons 2 tablespoons light corn syrup
2 large 2 large 2 large eggs
1 large 1 large 1 large egg yolk
2 teaspoons 2 teaspoons 2 teaspoons pure vanilla extract
1 cup 120 grams 4 ounces

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.

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 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.

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.

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.

Roll each cookie dough ball lightly in granulated sugar first.

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.