So yesterday, we went to the bakery downstairs to buy Spanish bread. Unfortunately, they already ran out of it and are still waiting for their baker to make more. We didn’t want to go home empty-handed so we decided to pick a few pieces of different breads and pastries. Ezra also picked out some chocolate crinkles. Turns out, their chocolate crinkles already had a stale taste and it had some kind of aftertaste that is somewhat unpalatable. I didn’t want Ezra to think chocolate crinkles really taste that way so today, I decided to bake some myself. I learned this chocolate crinkles recipe when I was in New York which I only baked a couple of times because I rarely crave for crinkles. Now that I’m a mom and Ezra liked — nay, loved — my chocolate crinkles, I’m guessing this will be another regular in the oven. So, here’s my recipe. Hope you like it! 🙂
| Servings |
pcs. (depending on how big or small you make it)
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Ingredients
- 1 stick unsalted better (8 tbsp)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 ounces unsweetened chocolate , coarsely chopped
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Salt
- 1 cup confectioners sugar
Ingredients
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Instructions
- In a saucepan, melt butter and chocolate in very low heat. Stir constantly until it’s almost fully melted then remove it from the heat and continue to stir until it’s smooth and chocolate is fully melted.
- Pour the flour, baking powder, and salt in a bowl. Whisk them together.
- In a large bowl, beat eggs either manually or with the use of an electric mixer. Beat these eggs until they’re frothy then add in the brown and the granulated sugar. Beat them all together until it’s smooth and thick, and then pour the chocolate mixture from step 1 and continue to stir rapidly. Add in the vanilla extract as well.
- Using an electric mixer on low speed, mix in the flour mixture (from step 2) and beat until everything is well-blended.
- Cover the bowl with plastic wrap and place it in the refrigerator. Wait until dough is firm — about 4 hours at least, or you can also leave it overnight which is actually more advisable.
- Once ready to bake, preheat oven to 350°F then line 1 or 2 cookie sheets/sheet pans with parchment paper.
- While waiting for the oven, grab another clean bowl and pour the confectioners’ sugar in it. Take out the refrigerated dough and scoop chunks of it using a small spoon. Roll each chunk between your hands to form it into a ball (about 3/4 inch or so, depending on how big or small you want it to be). Drop the balls into the bowl with confectioners’ sugar and shake the bowl lightly to amply coat the balls.
- Arrange each ball about 2 inches apart on the parchment paper-lined baking sheets. Bake for 11 minutes or until the crinkles cookies are puffed and crackled on top.
- When done, slide the parchment paper off the baking sheet. Wait for 2-3 minutes before removing each cookie from the parchment paper and placing them into a wire rack to cool. You can use a metal spatula for this.
- Enjoy! You can also store the crinkles cookies for up to 4 days. If you decide to put them in a freezer, you can keep them for up to 2 months.
Recipe Notes
TIP: If you are using 2 baking sheets, rotate them from top to bottom and front to back about halfway through baking.
PS: Don't mind the servings portion on top. If you change the number of servings, the measurements for the ingredients will also change and it might not produce the same result. Please stick with 12 pcs. for the servings. It's just a ballpark for the number of crinkles you can make with this recipe. In reality, you can make more than that. Again, it depends on how big or small you are making the cookies.
