Tuesday, December 15, 2009

Chocolate Crinkles

Chocolate CrinklesI had never made chocolate crinkles before (or really heard of them) until I came across them in another food blog of holiday baking. I thought they looked like a lot of fun! The first batch of crinkles I made, I used milk chocolate (I always use milk chocolate, as I am a bit of an addict), but the results were definitely not as rich and moist as I would like. I made a few more adaptations, including replacing some of the flour with cocoa powder, and these ones are great!

The Recipe: Chocolate Crinkles
makes 40, prep time 25 minutes, cook time 8 minutes, time to completion 4 hours

3 1/2 ounces (200 grams) of bittersweet chocolate (71% percent)
1/2 cup of sweet butter
2 tsp vanilla
3 eggs at room temperature (place an bowl of warm water for a couple of minutes if you forget to take the eggs out of the fridge)
1/2 cup of white sugar
1/4 cup of brown sugar
1 3/4 cups of flour
1/4 cup of cocoa powder
1/4 tsp finely ground sea salt
2 tsp baking powder

1/2 cup of icing sugar

Melt the chocolate and butter in a small sauce pan over low heat. Add the vanilla after the chocolate and butter are melted.

In a mixing bowl add the white sugar, brown sugar and eggs. Beat the mixture, on high, with an electric mixer for about 10 minutes, until it runs off the beater in a nice thick ribbon.

Continue mixing on low while adding the melted chocolate mixture.

Combine the flour, cocoa powder, sea salt and baking powder. Sift and gently fold into the previous mixture about 1/4 cup at a time. This will take some work but it is worth it!

Once the crinkle mixture is uniform, place it in the fridge.

After 3 hours remove the crinkles from the fridge and preheat your oven to 350 degrees.

Using your hands make balls about 1 inch in diameter and squish them slightly.

Roll the balls in the icing sugar until generously coated and no chocolate is showing.

Cook on a cookie sheet for 8 minutes. Do not over cook the crinkles as they will lose a lot of moisture and delicate texture if over cooked. Transfer to a cooling rack and enjoy! These are the best right out of the oven!

2 comments:

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