Chocolate Crinkle Cookie

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 81.3
  • Total Fat: 3.5 g
  • Cholesterol: 13.8 mg
  • Sodium: 27.8 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.2 g

View full nutritional breakdown of Chocolate Crinkle Cookie calories by ingredient



Number of Servings: 36

Ingredients

    4 tablespoons (56 grams) unsalted butter
    8 ounces (230 grams) semisweet or bittersweet chocolate, coarsely chopped
    cup (100 grams) granulated white sugar
    2 large eggs
    2 teaspoons pure vanilla extract
    1 cups (195 grams) all-purpose flour
    teaspoon salt
    teaspoon baking powder
    Topping:
    1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

Directions

n the bowl of Chocolate Crinkles: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature.
2. In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
3. In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight).
4. Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
5. Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
6. Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked.
7. Makes about 3 dozen cookies.



Serving Size: 36

Number of Servings: 36

Recipe submitted by SparkPeople user MELANTHONY.

TAGS:  Desserts |