These chocolate crinkle cookies were a hit in my house! They may have been the favorite, out of the 12 different kinds of Christmas cookies I made over a 3 day period that shall be known forever as “Cookiepalooza 2012”. I didn’t do much else over those few days besides mix, wash, and bake, but it was worth it!
These are moist, and tender, and chocolaty. They did not last long with the kids. I don’t know how they fared with the people that I passed them out to, but none came back home with my husband so they must not have done too bad among the worker sect anyway. I will have to poll my band-mates for a favorite.
Start by chopping up your unsweetened chocolate.
Heat a small saucepan with about 1/2 inch of water in it over medium heat. Place a bowl over the top, and melt your chocolate and butter in this.
Set it aside to cool a bit, and mix up your eggs, sugar, and vanilla on medium speed until the mixture is lightened in color and thick. In a separate bowl, combine flour, cocoa powder, baking soda, and salt together and set aside.
With the mixer on low, slowly beat in the chocolate/butter mixture until well blended.
Slowly add in the flour mixture and mix on low until fully combined. Wrap dough in plastic wrap and chilll for about 2 hours, or until firm. The dough should be very cold.
After it is fully chilled, roll dough into small balls approximately 1 inch in diameter. Roll these balls in powdered sugar, covering well, and place on a parchment covered cookie sheet. Leave about 2-3 inches between cookies to allow room for them to spread in the oven while baking.
Bake at 350 until they are puffed and slightly firm to the touch. Do not over bake. They will look slightly underdone in the middle, but finish baking a firm up while they cool.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 221 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 76mg Carbohydrates: 34g Fiber: 2g Sugar: 25g Protein: 3g