Tuesday, November 13, 2007

#13 Chocolate Crinkles

Chocolate Crinkles

I made these cookies for the first time last year. They are crunchy but more chewy. The powdered sugar on the outer layer softens and gives the cookie a nice light frosting.

5 ounces of bittersweet chocolate, chopped
1/4 cup plus 2 tablespoons of all purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar ( iused light and it didn't seem to matter)
1 large egg
1 1/2 teaspoons vanilla
1/2 cup powdered sugar

Melt chocolate in the microwave for 30 seconds, stir to get lumps smooth. If needed put back in microwave but not for more than 15 seconds as microwaves burn chocolate quickly! Mix together dry ingredients, excluding powdered sugar, and set aside. Beat butter on medium speed in mixing bowl until fluffy. Add sugars and beat until smooth. Add chocolate and blend until smooth. Add egg and vanilla and mix well. Add in dry ingredient mix in three batches, beat until just blended. Refrigerate dough until firm - about 2 hours.

Line baking sheets with parchment paper. Oven should be preheated to 375 degrees F. Shape dough into 1 inch balls and roll in powdered sugar to cover entire ball. Place on baking sheet. Bake for 8 minutes and cool on wire racks for 2 minutes. Remove from baking sheet and all to finish cooling on wire racks. Store tightly covered for up to a week.