Chocolate Crinkles Recipe With Melted Chocolate

April 17, 2023 Post a Comment

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Description

Chocolate crinkles are a delicious and simple cookie recipe that you can make with just a few ingredients. These cookies are a soft, chewy cookie made with cocoa powder and melted chocolate, which gives them a rich flavor and a unique texture. They are perfect for a sweet treat anytime, or as a special dessert for special occasions. They are also great for gift-giving, as they will keep for up to two weeks when stored in an airtight container. This recipe is sure to become a favorite in your household!

The secret to making these chocolate crinkles is to use melted chocolate instead of cocoa powder. The melted chocolate gives the cookies a richer flavor and a more complex texture. When combined with the cocoa powder, the result is a cookie that is both sweet and deep in flavor. The melted chocolate also helps to bind the ingredients together, creating a cookie that is both chewy and soft.

Ingredients

For this recipe, you will need:

1 cup (120g) all-purpose flour
1/3 cup (30g) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
4 ounces (115g) semi-sweet chocolate, melted and cooled
1/2 cup (53g) confectioners' sugar, for rolling

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

3. In a large bowl, using a hand mixer (or stand mixer with paddle attachment), beat the butter and both sugars together on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla extract and beat until combined. Add the eggs one at a time, beating after each addition until just combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Add the melted and cooled chocolate and mix until just combined. The dough should be thick and slightly sticky.

5. Use a small cookie scoop (1 tablespoon) to scoop out the dough and roll it into balls. Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Roll each ball in the confectioners' sugar and place back onto the baking sheet.

6. Bake the cookies for 8-10 minutes, or until the edges are set and the tops are just beginning to crack. The cookies will be soft and slightly undercooked when you remove them from the oven, but they will continue to cook as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use high-quality semi-sweet chocolate for the melted chocolate in this recipe. Do not overmix the dough, as this will result in tough cookies. The cookies will keep for up to two weeks stored in an airtight container.