Chocolate Crinkle Cookies - Recipe, Please!

sfnative · ‎03-10-2010

Perhaps early last week or the preceding weekend, The Food Network posted one of its first "12 Days of Christmas Cookies." Because my 2 year old granddaughter likes chocolate, I thought that Bobby Flay's recipe for this cookie sounded great and would be a hit (regardless of what current opinion is).

I've always had a humongous issue with their website and when I got to the page that should have had the recipe, there was a huge, empty dialog box.

They had yanked the recipe.

I'd appreciate anyone sharing a really decent recipe for Chocolate Crinkle Cookies.

Thanks so much.

Day1128 · ‎06-27-2010

I got this recipe from America's Test Kitchen site. I like the site because it gives reasons why you do certain things with the food (I like to know)! I made these recently and they were very good. I also froze them and they were good later. Cookies will be fudgy...don't overbake.

Chocolate Crinkle Cookies (America’s Test Kitchen)

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 ½ cups packed brown sugar

3 large eggs

4 teaspoons instant espresso powder (optional)

1 teaspoon vanilla extract

4 ounces unsweetened chocolate, chopped

4 tablespoons unsalted butter

½ cup granulated sugar

½ cup confectioners' sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Don’t overbake. Let cool completely on sheet before serving.

sfnative · ‎03-10-2010

@Day1128 wrote:
I got this recipe from America's Test Kitchen site. I like the site because it gives reasons why you do certain things with the food (I like to know)! I made these recently and they were very good. I also froze them and they were good later. Cookies will be fudgy...don't overbake.

Chocolate Crinkle Cookies (America’s Test Kitchen)

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup granulated sugar
½ cup confectioners' sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Don’t overbake. Let cool completely on sheet before serving.

@Day1128

Oh, thank you so much. I'll be making them on Saturday, so this is, well, a blessing, with all thing granddaughter going on in this house.

~ Rebecca

Day1128 · ‎06-27-2010

@sfnative wrote:
@Day1128 wrote:
I got this recipe from America's Test Kitchen site. I like the site because it gives reasons why you do certain things with the food (I like to know)! I made these recently and they were very good. I also froze them and they were good later. Cookies will be fudgy...don't overbake.

Chocolate Crinkle Cookies (America’s Test Kitchen)

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup granulated sugar
½ cup confectioners' sugar

Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating sheet halfway through baking. Don’t overbake. Let cool completely on sheet before serving.
@Day1128

Oh, thank you so much. I'll be making them on Saturday, so this is, well, a blessing, with all thing granddaughter going on in this house.

~ Rebecca

These took a little time to make, but well worth it. I did use the espresso powder, but it is an optional ingredient. I couldn't taste any coffee flavor at all in the cookies. The cookie was not too sweet, which is what I liked. For a little sweeter taste, substituting semi-sweet for part of the unsweented chocolate might make a difference. Bottom line, I loved them the way they turned out.