Day 5 has arrived and here comes the chocolate. Chewy, chocolatey, sweet and pretty these crinkles have the texture of a brownie with a little fairy dust on top. They would look lovely on a red holiday platter don't you think?
The recipe can be doubled easily if you need to bring something along to the neighborhood shindig or office party.
If your looking for more baking inspiration head over to my Recipe Catalog
. I have moved the holiday treats to the top of the page.
Black and White Crinkle Cookies
recipe from Fine Cooking Holiday Baking - 2012
1 oz semisweet baking chocolate, chopped
1 1/3 cups all purpose flour
1/2 cup dark chocolate cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 1/2 granulated suger, divided
1 cup firmly packed dark brown sugar
2 large eggs
1/2 tsp orange extract
1/3 cup milk
1 cup confectioners sugar
1. In a small bowl, microwave chocolate on high, in 30 second intervals, stirring in between, until chocolate is melted and smooth
2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. In a large bowl, beat butter, 1/2 cup granulated sugar, and brown sugar at medium speed with a mixer until fluffy. Beat in eggs one at a time, and beat in orange extract. Beat in flour mixture alternatively with milk, beginning and ending with flour mixture. Cover and chill dough 2 hours or until firm.
3. Preheat oven to 350 degrees. In a small bowl, place remaining 1 cup granulated sugar. In another small bowl, place confectioners sugar. Using a cookie scoop, drop dough, 2 tablespoons at a time into granulated sugar and roll until coated. Roll dough in confectioners sugar until coated. Place 2 inches apart on prepared cookie sheets. Repeat with remaining dough. Bake for 15 to 17 minutes or until surface is cracked and edges look dry. Cool completely on wire rack. Store in airtight container up to 3 days.
Labels: In the Kitchen