These chocolate crinkle cookies are a part of my drop cookie recipes collection - even though technically you roll them in your hand first and then cover them with powdered sugar. They are basically a drop cookie recipe, since you aren't cutting and chilling, or shaping and rolling, or pressing and layering.
Yes, I do realize these are not truly one of my Italian cookie recipes , but I live in America. And I do still have 3 boys living at home who request "normal" cookies. So hence, the normal chocolate crinkle cookie recipe.
There are a couple of cool things you can do to dress this cookie up. The white powdered sugar is what gives the cookie that contrast of dark to white. Here's how it works.
So - let's say you are cooking for a total chocolate-head, you could roll in cocoa powder. (That would give you CHOCOLATE chocolate crinkle cookies!) Not as a dramatic visual effect - but a chocolate effect. The white powdered sugar is the most dramatic. You could think about white powdered sugar with a splash of the fancy-pants sugars like pink. (You can stash that idea away for one of your Valentines cookie recipes .) The whole idea is what you coat the cookie with whatever - it's just a contrast color - it's not the flavor.
For a couple of FAQ's and ideas see below. And too if this wasn't exactly what you wanted - check out the full list of Italian cookie recipes I have. They are in the photo gallery below - just click on the photo and it will take you to the recipe.
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* 1/2 cup butter melted, then cooled
* 4 ounces UNsweetened chocolate, melted, cooled
* 2 cups white flour
* 1 1/2 cup white sugar
* 2 tsp baking powder
* 3 eggs
* 2 tsp vanilla extract
* white powdered sugar, cinnamon sugar, or cocoa for rolling the cookies
* Preheat oven to 375 degrees
* Spray or grease a cookie sheet ( I use a Silpat - love it! )
* Stir melted, butter, melted chocolate, sugar, eggs, vanilla, and baking powder in a large bowl.
* Blend them well (but don't beat 'em).
* Stir in the flour til they are all combined
* Roll the dough into 1-inch balls, roll the ball in your sugar (or whatever coating you choose)
* Put them 2 inches apart on the sheet - they gotta have room to expand and "crinkle"
* I usually put my dough and cookie sheet in the fridge for about 15 minutes - you will get a better shaped cookie this way because the butter doesn't spread so fast while cooking.
* Bake 8- - or until they are set, still soft with the tops cracked. (Be careful to NOT over bake!)
* Cool - xfer to rack - munch and enjoy!
First, I hate shortening. Really! But you will see a few of my Italian cookie recipes that do call for it. And that is usually because I'm looking for a cake-type texture. However, this one I would NOT use shortening. Here's why. Flavor. You don't have a lot of spices going on. You have chocolate. You have vanilla. The butter enhances these two ONLY flavors. A shortening will do two things you probably don't want:
The whole idea is - these are chocolate crinkle cookies. You need the crinkle to have contrast - so think color first, then flavor second
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