Nana's Chocolate Crinkle Cookies

This heirloom Chocolate Crinkles recipe is definitely the best we've ever tried! The caramelized edges are delightfully crisp, and the centers are still soft and fudgy. Either Edison or Sequoia will produce a delicate, tender crumb, and using both the dark chocolate and the cocoa powder will produce a rich, full-bodied chocolate flavor.

Nana Brown adapted by Elle Cowan

Prep Time

20 minutes

Bake Time

8-9 minutes

Total Time

1 hour 20 minutes

Yield

3 dozen

Ingredients:

½ cup (100g) sunflower oil or any neutral vegetable oil

¾ cup (100g) dark chocolate, chopped

1 cups (200g) granulated sugar

2 (100g) large eggs

2 teaspoons (8.4g) vanilla extract

1½ cups (225g) Edison flour or 1½ cups (206g) Sequoia flour

¼ cup (25g) cocoa powder, sifted

2 teaspoons (9g) baking powder

1 teaspoon (5g) sea salt 

½ cup (62.5g) icing or confectioners sugar

Baker's Notes:

For this recipe we used 70% dark chocolate. The chocolate flavor really comes out in this recipe, so use whatever dark chocolate you prefer. 

 

* Scoops come in different sizes. You can easily look up the size of the scoop you own if it doesn’t have the number or size marked on the bottom. Most scoops will be measured by diameter and capacity. If you don’t have the exact size the recipe calls for, it is usually not a problem. Just adjust your baking time up or down 1-2 minutes, depending on whether your scoop is larger or smaller.

Instructions:

  1. Prepare a small pot of boiling water for a double boiler.
  2. In a small bowl, combine the oil and chocolate and melt together over the pot of water stirring periodically with a fork or whisk. Once the chocolate has melted into the oil, set aside to cool.
  3. In a large bowl, whisk together  the sugar, eggs and vanilla extract.
  4. Once the chocolate mixture is cool enough, pour it into the sugar/egg mixture and whisk to combine.
  5. In a medium-sized bowl, sift the flour, cocoa powder, baking powder and salt and fold this dry mixture into the batter using a spatula or wooden spoon. You should end up with a brownie-like consistency. 
  6. Line with parchment a sheet tray that fits into your refrigerator. 
  7. Using a standard scoop (#40) or by hand, scoop the dough into 20-gram balls and place them onto the prepared sheet* (see Baker’s Notes).
  8. Cover the sheet with plastic wrap or a clean tea towel and chill the cookie dough for at least one hour or overnight.
  9. Preheat the oven to 350°F 
  10. Sift the icing sugar into a medium-sized bowl.
  11. Prepare another parchment or Silpat-lined baking sheet.
  12. Using both hands, round the dough balls and drop them into the icing sugar, coating them evenly. They should be completely covered or they won't have that signature crinkle look once baked.
  13. Place the shaped cookies onto the prepared baking sheet, spacing them about 2” apart.
  14. Bake for about 6 minutes, turn the pan 180° and bake for another 2-3 minutes. 
  15. The cookies should be solid on the outside and still soft in the center.
  16. Cool on the cookie sheet for 2-3 minutes and then transfer to a cooling rack.

Baker's Notes:

For this recipe we used 70% dark chocolate. The chocolate flavor really comes out in this recipe, so use whatever dark chocolate you prefer. 

 

* Scoops come in different sizes. You can easily look up the size of the scoop you own if it doesn’t have the number or size marked on the bottom. Most scoops will be measured by diameter and capacity. If you don’t have the exact size the recipe calls for, it is usually not a problem. Just adjust your baking time up or down 1-2 minutes, depending on whether your scoop is larger or smaller.


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