Melt-in-Your-Mouth Chocolate Crinkles
The beauty of crinkle cookies is that the dough puffs up and cracks on top, giving you that soft, chewy inside with a slightly crispy crust.
Servings and Ingredients
|1 c.||Hy-Vee all-purpose flour|
|½ c.||Hy-Vee baking cocoa|
|1 tsp.||Hy-Vee baking powder|
|½ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee baking soda|
|¼ c.||Hy-Vee butter|
|4 oz.||bittersweet chocolate, chopped|
|⅔ c.||plus 1/3 cup Hy-Vee granulated sugar, divided|
|⅔ c.||packed Hy-Vee brown sugar|
|1 tsp.||Hy-Vee vanilla extract|
|3||Hy-Vee large eggs|
|Hy-Vee vegetable shortening, for greasing|
|⅓ c.||Hy-Vee powdered sugar|
- In a small bowl, stir together flour, cocoa, baking powder, salt and baking soda. Set aside.
- In a medium saucepan, melt butter and bittersweet chocolate, stirring frequently, over low heat until chocolate melts and mixture is smooth; cool slightly. Stir in 2/3 cup granulated sugar, brown sugar and vanilla until combined. Add eggs one at a time, beating with a wooden spoon after each addition. Stir in flour mixture just until combined. Cover and chill dough for 2 hours or until easy to handle.
- Preheat oven to 325 degrees. Lightly grease cookie sheets; set aside. Using half the dough at a time, shape dough into 1-inch balls. Roll in remaining 1/3 cup granulated sugar, then in powdered sugar, coating generously. Place cookies 2 inches apart on prepared cookie sheet. Bake about 12 minutes or until edges are just set but centers are still soft. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.
60 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 10mg
- Sodium: 40mg
- Total Carbohydrates: 10g
- Protein: 1g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Holiday 2016.