"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Salted Chocolate Crinkle Cookies Recipe

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This recipe for Salted Chocolate Crinkle Cookies, by , is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cybil Ginn


6 oz semisweet chocolate, chopped
6 tbsp unsalted butter, cut up
1 ½ cup all-purpose flour
½ cup unsweetened cocoa
2 tsp baking powder
¼ tsp salt
4 eggs
1 ½ cup sugar
1 tsp vanilla
½ cup powdered sugar
1 (12 oz) bag Hershey’s Special Dark Kisses
Coarse salt for sprinkling

Heat oven to 325°F. Line baking sheets with parchment paper.

Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl should not touch water), stirring occasionally. Remove bowl from saucepan; coot to room temperature.

Whisk flour, cocoa, baking powder and ¼ teaspoon salt in medium bowl. Beet eggs, sugar and vanilla in large bowl at medium-high speed 1 minute or until smooth and lightened in color. At low speed, beat in melted chocolate mixture until blended. Stir in flour mixture until blended. Cover and refrigerate dough overnight (dough will be extremely soft before refrigerating).

Place powdered sugar in small bowl. Roll 1 tablespoon of dough per cookie between hands into 1-inch ball. Roll each all in powdered sugar. Place 3 inches apart on baking sheets.

Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 Kiss on top of each cookie; press lightly into cookie. Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted).

Remove from oven; sprinkle Kisses with coarse salt. Cool on baking sheet on wire rack 1 minute. Carefully place cookies on rack; cool completely.




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