Chocolate Crinkle Cookies
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Yield: 4-5 dozen cookies
Cook Time: 12-15 minutes per batch
Tips: Remove cookies from oven as soon as outer edges appear set (chocolate cookie centers might appear slightly undone).
Chocolate Crinkle Cookies (also sometimes called Stained Glass Cookies, Snow Top Cookies, Snow Cap Cookies or Slice and Bake Cookies) are chewy chocolate cookies that are rolled in powdered sugar (confectioner's sugar) before baking. While they bake, the Chocolate Crinkles expand, leaving open cracks that expose the chewy chocolate interiors, while the powdered sugar
remains, creating a dramatic contrast against the exposed chocolate cookie. Most recipes for Crinkle Cookies are pretty basic, consisting only of the chocolate cookie with the powdered sugar coating. This Chocolate Crinkle recipe adds a nonpareil to each cookie top, giving these tasty cookies an added "real" chocolate bonus. Nonpareils are disk-shaped chocolate candies (can be found in milk or dark chocolate) with white (and sometimes multi-colored) tiny round candy sprinkles (the candy sprinkles themselves are also called "nonpareils"). Nonpareils can be found packaged in small bags or in bulk candy bins in most grocery stores (packaged nonpareils can also be found in the candy isle of most drug stores as well). If preferred, you can top these cookies with a chocolate kiss. Tip: Only bake these cookies until the outer edges are set. The centers might appear a little undone, but this is the time to remove them in order to achieve a moist and delicious chewy cookie.
Recipe▼
Ingredients
- 1/4 cup butter
- 1 1/2 cups sugar
- 3 ozs. unsweetened chocolate, melted and cooled slightly
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- confectioner's (powdered) sugar
- 6 oz. bag chocolate nonpareils (with white or colored candies) (see recipe description)
Directions
In an electric mixer bowl, add butter, sugar, melted chocolate and vanilla and mix on low-medium until blended. Add eggs, one at a time, mixing until blended after each addition.
In a separate medium-sized mixing bowl, sift together the flour, baking powder and salt. Add the flour mixture to the electric mixer bowl and mix on low just until well-blended, scraping the sides to incorporate all. Cover cookie mixture and place in the refrigerator. Chill for about 30 minutes.
Preheat oven to 350° F. Butter or spray baking sheets with nonstick spray. Place confectioner's sugar in a small bowl. Roll dough into 1-inch balls, then roll each ball in confectioner's sugar to thoroughly coat. Place balls on baking sheets about 2 inches apart and bake for 12-15 minutes, or until outer edges appear set. (Note: Centers of cookies might appear a little undone, but you can remove them from the oven if the outer edges are set, as this will ensure a chewy cookie.)
Immediately after removing cookie sheets from the oven, place a nonpareil on the center of each cookie and lightly press down. (The chocolate on the bottom of the nonpareils will soften from the cookies' heat and will seal to the top of the cookies.) Note: Do not touch nonpareils after you have placed them on the cookies, because the softened chocolate will squish if touched. Allow cookies to sit for 1 minute after applying nonpareils, then carefully transfer cookies to a cooling rack with a spatula. May be served warm while chocolate nonpareils are soft and melty, or cooled after nonpareils have hardened. Store in air-tight container.
In a separate medium-sized mixing bowl, sift together the flour, baking powder and salt. Add the flour mixture to the electric mixer bowl and mix on low just until well-blended, scraping the sides to incorporate all. Cover cookie mixture and place in the refrigerator. Chill for about 30 minutes.
Preheat oven to 350° F. Butter or spray baking sheets with nonstick spray. Place confectioner's sugar in a small bowl. Roll dough into 1-inch balls, then roll each ball in confectioner's sugar to thoroughly coat. Place balls on baking sheets about 2 inches apart and bake for 12-15 minutes, or until outer edges appear set. (Note: Centers of cookies might appear a little undone, but you can remove them from the oven if the outer edges are set, as this will ensure a chewy cookie.)
Immediately after removing cookie sheets from the oven, place a nonpareil on the center of each cookie and lightly press down. (The chocolate on the bottom of the nonpareils will soften from the cookies' heat and will seal to the top of the cookies.) Note: Do not touch nonpareils after you have placed them on the cookies, because the softened chocolate will squish if touched. Allow cookies to sit for 1 minute after applying nonpareils, then carefully transfer cookies to a cooling rack with a spatula. May be served warm while chocolate nonpareils are soft and melty, or cooled after nonpareils have hardened. Store in air-tight container.
