Peaches and Cream Peaches and Cream

Sunday, Dec. 23rd, 2012

Chocolate Crinkles

This is the last of the holiday treats, I swearJ.  Well; I suppose with Christmas fast approaching, it’ll have to be the last one (unless I post some after!).  I am so happy that Marlina is here and that I get to spend some much-needed time with her.  So much planned, so little time!

I baked these cookies last week.  I actually made another type of cookie, but for some reason the recipe failed horrendously so I was left feeling fairly disgruntled.  I had to bake something!   I was quite pleased with the way these cookies turned out.  They were chocolate-y, sweet, chewy cakey, and oh so delicious.  I froze mine so I can share them on Christmas dayJ

Chocolate Crinkles
Makes approximately 60 cookies

4 ounces unsweetened chocolate, chopped
½ cup shortening
3 eggs, lightly beaten
2 cup granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla
¼ teaspoon salt
2 cups all-purpose flour

2/3 cup powdered sugar

In a small saucepan, combine the chocolate and shortening together over low-medium heat until melted and smooth. Cool for about 15 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, sugar, baking powder, vanilla and salt. Stir in the chocolate mixture until incorporated. Gradually mix in the flour until well combined. Cover with plastic wrap and chill for 2 hours or overnight.

Preheat the oven to 375 degrees. Lightly grease cookie sheets and set aside.

Shape the dough into 1 inch balls and roll into powdered sugar. Coat generously. Place the balls 2 inches apart on the cookie sheets. Bake for 10 minutes or until the edges are just set. Transfer to a wire rack and cool completely.

To store: layer the cookies with waxed paper in an airtight container for up to 3 days or store in the freezer for up to 3 months.

1 comment:

  1. I love this photo!!!! :) And the cookies look oh-so yummy! :)



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