Tuesday, December 24, 2013


If you're in cookie making mode, here's an easy but fabulous recipe for Chocolate Crinkle Cookies. I've posted others. They're all good, but I always like to try something new.


Nonstick Vegetable spray
1-1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2-1/2 cups powdered sugar, divided
1/2 cup unsweetened DARK cocoa powder
1 Tbsp cornstarch
1/2 tsp salt

Preheat oven to 400. Spray 2 large baking sheets with nonstick vegetable oil spray
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice (about 2 minutes).. or in saucepan over saucepan of simmering water. Cool slightly.
Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medicum bowl to blend.
On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips. Dough will become very stiff.
Place 1/2 cup sugar in separate bowl. Roll 2 rounded tablespoon dough into ball. Roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack. 8-10 minutes.
Cool on sheets on rack 10 minutes.
Transfer cookies to rack to cool.

1 comment:

Anonymous said...

These were excellent, I suggest high quality chocolate chips at 70% cocoa or higher. Thank you for sharing.