I used to work downtown by the Whole Foods on Westlake and there were days where these chocolate crinkle cookies could single handedly turn the most awful day into pure sunshine.
Recently, I was having one of those days and I could not get these cookies off of my mind. The thought of taking the bus downtown in the pouring rain for a cookie seemed slightly ridiculous, but walking the two blocks to my neighborhood market was just enough for me to Google "Chocolate cookies with powdered sugar."
If you're yet to have ever tried one of these amazing treats, you won't be disappointed -- I promise. They're so moist and delicious and fudge-like, that five days later when there's only one left they'll taste as if you made them earlier that day. And if you're looking for additional heart-felt goodies to make this year for your valentine, check out our 15 favorite sweets and treats for this year's Valentine's Day.
We hope that you have a great upcoming Valentine's Day -- whether you're baking cookies our just spending meaningful time with loved ones!
Chocolate Crinkles a.k.a. Black and Whites
Adapted from the second Google result we found, Joyofbaking.com
- 4 tablespoons of unsalted butter
- 8 ounces of semisweet or bittersweet chocolate chips
- 1/2 cup of granulated white sugar
- 1 1/2 cups of all-purpose flour
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 cup of powdered sugar
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). We honestly chilled them for about an hour or two and called it good because we couldn't wait; they were fine.
Preheat oven to 325 degrees and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the powdered sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch diameter ball. Place the ball of dough into the powdered 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. Serve and enjoy.