I had never heard about chocolate crinkles before, but when I read about them I immediately got interested. Soft gooey fudgy chocolate cookies? That I gotta make!
Please use a really good chocolate for this recipe, don't be cheap with the sugary fake stuff. You really should use a dark chocolate (or bittersweet or whatever it's called where you are), cause otherwise I think these cookies will be overwhelmingly sweet.
Chocolate crinkles (Recipe from Joy of Baking.com)
Makes about 20 cookies
25 grams butter
100 grams dark chocolate (I used one with 70 % cacao)
1/4 cup (50 grams) sugar
1 large egg
1 tsp vanilla extract (I used the seeds from about 3 cm of a vanilla pod instead)
3/4 cup (105 grams) flour
Pinch of salt
1/4 tsp baking powder
Confectioners sugar for topping
Place the butter and chocolate in a stainless steel bowl and place the bowl over a pan of simmering water. When it has melted, stir and set aside. Beat the egg and sugar until light and fluffy. Add the vanilla and then the chocolate mixture. Mix the dry ingredients and add them. Stir until just combined. Cover the bowl with plastic and place in the freezer to set for a couple of hours or overnight, until the dough is firm enough to shape in to balls. Put the confectioners sugar in a shallow bowl. Using your hands, roll a small amount of the chilled dough into a small ball with a diameter of about 2,5 centimeters (1 inch). Then roll the ball in the confectioners sugar until it is completely covered. Place the cookie balls on parchment covered baking sheets, about 5 cm apart. Bake in the center of the oven at 175 degrees C for 8-10 minutes until the edges are set but the insides still soft. Overbaking will turn the cookies dry. Eat these with a cold glass of milk and a smile on your face!
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