Chocolate Crinkles

4 tablespoons (56 grams) unsalted butter

8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (210 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked


I got this recipe from the joy of baking. It states that it yields 3 dozen I did not even get 2 dozen. Anyways they looked very pretty.

Enjoy

Chocolate Chip Cookies

Welcome! I am so excited about my new blog that I have worked on it all day. It will take awhile to have all the details complete. I have been asked by several of my friends to create a blog with my recipes. Well here you are. I hope everyone enjoys.
Chocolate chip Cookies
1 1/2 Cups Butter Flavored Crisco
1/2 Cup Butter
2 Cups Light Brown Sugar
1 Cup Sugar
2 tsp Salt
2 tsp Baking Soda
2 tsp Vanilla
2 tsp Almond Extract
4 Eggs
5 Cups Flour
2 Cups Milk Chocolate Chips
Cream Sugar, Crisco and Butter in a Mixer ( I use my Kitchen Aid)
Cream for about 5 minutes. Add Eggs and the Baking Soda, Salt, Almond and Vanilla Extracts. Add the flour one cup at a time otherwise it goes flying all over your kitchen. Last but not least add your Milk Chocolate Chips.
Once you are ready for the dough to be placed on the cookie sheet, make sure you form each individual cookie so that it is in the form of a puck. Trust me they cook up much nicer. Do not just drop these cookies on the cookie sheet.
Bake for 9 minutes at 350 degrees. Let the Cookies hang out on the cookie sheet for a couple more minutes once they are finished cooking. They look like they are not done, however they continue to cook on the pan outside of the oven.

Enjoy