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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Crinkle Cookie Recipe

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This recipe for Chocolate Crinkle Cookie is from The Suri Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C all purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups packed brown sugar
3 large eggs
4 tsp instant espresso powder (optional)
1 tsp vanilla extract
4 oz unsweetened chocolate, chopped
4 tbsp. unsalted butter
1/2 cup granulated sugar
1/2 cup confectioners sugar
Directions:
Directions:
1. Adjust oven rack to middle positions and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper
2. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl.
Whisk brown sugar; eggs;espresso powder and vanilla together in large bowl. Combine chocolate and butter in third bowl and microwave at 50 percent power, stirring occasionally, until melted. about 2 to 3 minutes.
3. Whisk chocolate mixture into brown sugar mixture until well combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temp for at least 10 minutes until firm.
4. Place granulated sugar and confectioners sugar in separate shallow dishes. Working with 2 tbsp. dough at a time, roll into balls. Working in batches, drop balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners sugar and roll to coat, then evenly space balls on prepared sheets, 11 per sheet.
5. Bake, 1 sheet at a time, until cookies are puffed and cracked and edges have begun to set but centers are still soft(cookies will look slightly underdone in cracks), about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely before serving. Cookies can be stored for 3 days in zip lock bag.
Number Of Servings:
Number Of Servings:
22 cookies
Preparation Time:
Preparation Time:
1 hour

 

 

 

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