When I first ran into this recipe for Chocolate Crinkles I was in awe. The powdered sugar cracks and dark chocolate contrast had me instantly in love and I was desperate to try them … weeks ago. Life got in the way as it always does though.
After I finally managed to get all of the ingredients it took me another week to find the time to just make the batter. I figured that might sit in the fridge for another week but as it happens, my cat peed on me at 6am prompting me to spring out of bed and screw up my whole Sunday morning. But it also gave me the uninterrupted time I needed to bake my Chocolate Crinkles batter.
I also had this idea that it would be fun to make these into Red Velvet Chocolate Crinkles with a deep red color for Christmas. Well, it sorta didn’t happen. The no-taste red food gel I used just didn’t have the oomph to overcome the rich chocolate brown color. Instead I ended up with a brick red colored batter that stained my hands as I rolled each chocolate ball.
Despite the red velvet-ish color hiccup these are some damn good cookies. Each one is perfectly sized for little kids, to share at a holiday cookie exchange or hog all to yourself in the bathroom. The cookie texture is moist, chewy, almost brownie-like and the powdered sugar gives it a soft sweetness that just melts in your mouth. Just don’t inhale as the cookie approaches your chompers or you’ll be hacking up powdered sugar for the next 10 minutes.
- 4 tablespoons unsalted butter
- 4 ounces semisweet chocolate bar, chopped
- 4 ounces milk chocolate bar, chopped
- ⅔ cup white sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1½ cups all-purpose flour
- ½ cup powdered sugar, sifted
- ¼ teaspoon salt
- ½ teaspoon baking powder
- In a heatproof bowl (Pyrex is great), placed over a saucepan of simmering water, melt the chocolate and butter, stirring occasionally. Remove from heat and set aside to cool.
- Using an electric mixer and paddle attachment beat the eggs and sugar until thick, pale, and fluffy, about 3 minutes.
- Add vanilla extract and stir.
- Add the cooled chocolate, red food coloring and beat until incorporated.
- In a small 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 overnight.
- Preheat oven to 325 degrees F and line your baking sheets with parchment paper.
- Place the sifted confectioners sugar in a shallow bowl.
- Using a teaspoon, scoop the chilled dough and roll into a tight ball with your hands.
- Roll each ball in the powdered sugar until completely covered and space 2 inches apart on the baking sheet.
- Bake 8 – 10 minutes until large cracks form. The texture will look like fluffy cake on the edges but be slightly soft on the inside.