Chocolate Crinkles

2 cups plus 2 tablespoons all-purpose flour
2 tsps. baking powder
1/4 tsp. salt
1/2 cup butter at room temp.
1-3/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
4 squares unsweetened chocolate melted or 6 tablespoons cocoa
1/2 cup confectioners’ sugar
Mis flour, baking powder and sale. In large bowl bet butter and granulated sugar with electric mixer until fluffy. Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended. Gradually add flour mixture, mixing just to blend. Refrigerate dough about 1 hour., (Try not to eat up the dough)
Heat oven 350°F. Lightly grease cookie sheets. Shape heaping teaspoonsful dough into 1-1/4 balls. Roll in confectioners’ sugar. Place 1-1/2 inches apart on cookie sheets. Bake about 12 minutes until tops are puffed and crackled. Do NOT over bake. Cookies are soft when hot, but firm and chewy when cool.
Remove to rack to cool. Store tightly covered up to 3 weeks with waxed paper between layers. I like to put a walnut on the top, pressing down just slightly when just out of oven.
This makes about 60 cookies.,

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

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2 Comments

  1. I like to add espresso powder for a little extra kick – 1 teaspoon to 1 tablespoon depending on my mood : )

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  2. I started making these cookies with my mom when I was a young child. To date, these are the cookies my family and friends ask for every Christmas. The only recipe difference is that oil is substituted for the butter and my recipe calls for 2 cups sugar. These are truly the best chocolate cookie EVER made!

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