The Chocolate Crinkle is a ball cookie, best enjoyed with a cup of coffee or tea. The cookie gets its name from the cracked surface pattern seen once the cookie is baked.
16 oz Chocolate
8 tbsp butter
1 cup sugar
1 tsp vanilla extract
3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
2 cups icing sugar (or cocoa powder)
This cookie has a four stage preparation:
1) Chocolate Preparation:
Melt butter over a hot water bath (boil water in one pot, place pot for butter & chocolate inside this pot to melt ingredients). Once melted slowly add in chocolate, stirring until ribbony consistancy achieved.
2) Mixing Dry Ingredients:
In a mixing bowl combine eggs, sugar, and vanilla extract. Mix thoroughly. Now we add the dry ingredients (flour, salt, and baking powder). Make sure to fully combine all ingredients.
3) Rolling Balls:
Roll about a tbsp's worth into a ball, then reroll the dough ball in the icing sugar or cocoa powder.
4) Baking :)
Pop the cookies in the oven for 10 minutes at 350 C. The surface will crack once cooked.
When fresh the centers of each cookie will be doughy or fudge like, to replicate this effect once cooled just pop them in a microwave for a few seconds.
Hope you enjoyed this cookie! :)