Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chocolate Crinkle Cookies
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- Level: Easy
- Total: 3 hr 30 min
- Active: 45 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 153
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 90 mg
Chocolate crinkle cookies are the perfect blend of textures, with a crisp, powdered-sugar-dusted exterior that cracks as they bake to reveal the rich, fudgy center. Each bite delivers a delightful contrast—the slight crunch giving way to a soft, brownie-like middle that practically melts on the tongue. Their contrasting black-and-white appearance makes them eye-catching, as they capture all the decadence of chocolate in a small, crinkled package.
- Level: Easy
- Total: 3 hr 30 min
- Active: 45 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 153
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 90 mg
Ingredients
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Directions
- Sift the flour, cocoa powder, espresso powder, baking powder, salt and baking soda through a fine-mesh sieve into a large bowl; whisk until combined and set aside. Microwave the chocolate and butter together in a microwave-safe medium bowl, stirring every 30 seconds, until melted. Set aside to cool slightly.
- Beat the brown sugar and eggs in a large bowl with a mixer on medium-low speed until smooth. Beat in the melted chocolate mixture until smooth. Reduce the mixer speed to low and beat in the flour mixture until no dry spots remain and the dough is just combined (it’s OK if the dough looks loose). Stir the dough again using a rubber spatula, scraping down the sides and bottom of the bowl. Cover with plastic wrap and refrigerate until the dough has firmed up and is very cold, at least 2 hours or up to overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Put the confectioners’ sugar in a medium bowl and set aside.
- Scoop heaping tablespoonfuls of the dough and roll into balls. Toss in the confectioners’ sugar until completely coated. Arrange 2 inches apart on the prepared baking sheets. Bake 2 pans at a time, switching the pans halfway through, until the cookies spread and the edges are set but the center is still fudgy, about 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
