Ultimate Chocolate Crinkle Cookies

If you saw Sara’s post on Friday, you saw some of our adventures in Philadelphia a couple of weeks ago. We had such an amazing time; I’d never been to Philly before (not in any meaningful way, anyway…that terrible layover in June doesn’t count.) It was full of incredible food, amazing history, friendly people, and was super easy to explore on foot.

We’re so excited to be teaming up with American Heritage Chocolate for the next year. If you’re not familiar with this particular brand, Sara explained who they are and what they do in her post from Friday but, in a nutshell, they’re a division of Mars that specializes in history and education. That’s why you’ll find their chocolate at historical sites and in museums (as well as online)–you can use this locator to see if it’s sold near you. Their chocolate is really unique–it’s a little bit spicy with hints of cinnamon, orange, nutmeg, cayenne, and other natural flavors, much more like they made chocolate back in colonial America.

While we were there, we got to see a chocolate making demonstration at the Betsy Ross House (the demonstration smelled amazing, just in case you were wondering.)

After we got home, I was itching to put some of the chocolate to use. I’m dying to try it in our Texas Sheet Cake recipe, but until I get around to that, I have these fudgy, rich, crispy-on-the-outside, soft-in-the-middle chocolate crinkle cookies that are kind of mind-blowing to tide me over.

You’re going to need butter, 3 ounces unsweetened baking chocolate (I used the American Heritage Chocolate Block), vanilla, sugar, flour, cinnamon, salt, and baking powder.You’re also going to need 3 eggs.

Unwrap the chocolate block…

And place it in a small saucepan with 1/2 cup butter. Melt the baking chocolate and  butter over low heat, stirring frequently. While the chocolate and butter are melting, combine the sugar, flour, baking powder, and cinnamon in the bowl of a stand mixer. Whisk the eggs together in a small bowl and set aside.

As soon as the butter and chocolate are melted, whisk until they are thoroughly combined, then scrape the mixture into the flour mixture.

Beat with the wire whisk or paddle attachment until the chocolate and flour are incorporated. Add the eggs and mix until smooth, scraping the bowl as necessary. The batter will be thin, kind of like brownie batter. Cover the bowl and refrigerate for at least 2 hours (or up to 24 hours).

When ready to bake, preheat oven to 375 F. Line baking sheets with parchment and using a standard cookie scoop, scoop the dough

and roll into a small bowl of sugar. Place the dough balls onto lined baking sheets, placing them at least 2″ apart and away from the edges (if using a half sheet-sized pan, only put 6 cookies on the pan at a time, about half what you would normally put on a baking sheet–these REALLY spread out. That’s okay. That’s the plan.)

Bake for 10-11 minutes or until set around the edges (be careful not to overbake these). The cookies will be puffy, but they’ll flatten out as they cool. Allow to cool for 5-7 minutes on the cookie sheet before transferring to wire racks. Store leftovers in an airtight container.

Ultimate Chocolate Crinkle Cookies

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• Author: Our Best Bites
• Total Time: 180

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Description

Don’t let the flatness of these cookies fool you–they’re crispy on the outside, but moist, rich, and fudgy on the inside.

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Ingredients

COOKIES

• 1/2 cup butter
• 3 ounces unsweetened baking chocolate (like American Heritage Baking Chocolate)
• 2 cups granulated sugar
• 2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife (if at a high altitude, add 2–3 additional tablespoons)
• 3/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1/2 cup granulated sugar (for rolling)

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Instructions

1. In a small sauce pan, melt the 3 ounces baking chocolate and 1/2 cup butter over low heat, stirring frequently. While the chocolate and butter are melting, combine the sugar, flour, baking powder, and cinnamon in the bowl of a stand mixer. Whisk the eggs together in a small bowl and set aside.
2. As soon as the butter and chocolate are melted, whisk until they are thoroughly combined, then scrape the mixture into the flour mixture. Beat with the wire whisk or paddle attachment until the chocolate and flour are incorporated. Add the eggs and vanilla and mix until smooth, scraping the bowl as necessary. The batter will be thin, kind of like brownie batter. Cover the bowl and refrigerate for at least 2 hours (or up to 24 hours).
3. When ready to bake, preheat oven to 375 F. Line baking sheets with parchment and using a standard cookie scoop, scoop the dough and roll balls in the 1/2 cup of granulated sugar. Place onto the lined baking sheets, placing them at least 2″ apart and away from the edges (if using a half sheet-sized pan, only put 6 cookies on the pan at a time). Bake for 10 minutes or until just set around the edges (be careful not to overbake these). The cookies will be puffy, but they’ll flatten out as they cool. Allow to cool for 5-7 minutes on the cookie sheet before transferring to wire racks.

• Prep Time: 15
• Cook Time: 10

This was posted as part of a partnership with American Heritage Chocolate. However, all content, opinions, photos, and ideas are our own.