Anything that is double chocolate can’t be a bad thing. And these big old holiday krinkle cookies are no exception.
Think of these as brownies with attitude. They are gooey and messy and piled high with powdered sugar. So don’t count on serving them to someone who might be wearing something that needs dry cleaning – like a dark cashmere sweater. That is, unless they love chocolate more than the sweater.
They’re not a complicated cookie to make, but you have to be willing to wrap the dough up in plastic and let them rest overnight in the big chill. Even after being chilled overnight the dough never actually gets solid. Handling it will be an exercise in patience because there will be chocolate goo all over your hands, but just go with it.
Most of the traditional crackle cookie recipes require you to melt half a pound of good bittersweet chocolate and add that to the bowl. To be more economical, considering that an 8 oz. bar of good bittersweet chocolate is almost $9, I skipped that part. Adding additional Hershey’s dark cocoa along with a good amount of mini semisweet chocolate chips more than made up for the missing chocolate bar. Worked just fine and way less spendy.
The best way to deal with the sticky dough is to make sure that once it is divided in half that you frame it into a rough 8×6-inch rectangle on the plastic wrap before refrigeration. That way you can remove half, and use a knife or bench scraper to cut it into twelve even sized pieces saving yourself from handling the gooey dough too much. Take each little slab and roll it into a ball. It will immediately become gooey and smear all over your hands but work quickly. Set the dough balls on a piece of parchment and once done, refrigerate them covered loosely with plastic wrap for about an hour or two.
The trick to getting the powdered sugar to adhere is to first roll them in granulated sugar (advice from Bakerella’s Angie who got the info from an old Martha Stewart Living recipe years back). Works well. Have no idea why but once you roll them in granulated sugar, the powdered sugar just piles on and stays put. You want a big thick layer of powdered sugar or they will not have that wonderful contrast as they bake.
The recipe make 24 big cookies and if you wanted smaller bites, cut those in half and make 48. Adjust the baking time to accommodate their smaller size.
These make fantastic holiday gifts from your kitchen. Store them in a single layer or in multiple layers between parchment for best results.
And like all good chocolate goodies, they get better with age. If you can wait that long.
|Double Chocolate Krinkle Cookies|| |
- 115 grams unsalted butter, room temperature (but still chilly) (one stick)
- 100 grams brown sugar (1/2 cup)
- 55 grams powdered sugar, sifted (1/2 cup)
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- 2 extra large eggs
- 60 grams unsweetened cocoa, sifted (2/3 cup)
- 80 grams milk (1/3 cup)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 130 grams Canteen flour blend (1 cup) (see notes)
- 170 grams semisweet mini chocolate chips (2 cups)
- 50 grams granulated sugar (1/4 cup)
- 110 grams powdered sugar, sifted (1 cup)
- In a large bowl beat together butter with brown sugar and powdered sugar until the mixture is light and fluffy. Add salt, vanilla and mix to combine. Add eggs and blend until fully combined, about a minute. Add cocoa and beat on low until incorporated, scraping down the sides as needed. Add the milk, and blend. Add baking powder, baking soda, and flour and blend on low until fully mixed. Scrape down sides and from the bottom to make sure all the dry matter is blended. Fold in chocolate chips.
- Divide dough in half and form into rough 8x6-inch rectangles on plastic wrap. Cover and refrigerate overnight. Line two baking sheets with parchment. Place granulated sugar and powdered sugar in separate shallow bowls. Remove half the dough at a time. Slice each half into 12 even pieces. Roll each piece into a ball (expect your hands to get very gooey). Place each ball on the prepared baking sheet. Cover with plastic wrap and refrigerate. Repeat with other half of dough. Chill 1 to 2 hours.
- Preheat oven to 350°F. When the oven is fully heated, remove one baking sheet at a time from the refrigerator. Roll each ball in granulated sugar and then in powdered sugar. Roll a 2nd time in powdered sugar if necessary, making sure each dough ball is fully covered and has a solid layer of white powdered sugar on it. Place on baking sheet about an inch apart. Repeat with the other half. Bake 12-14 minutes until the cookie forms a dome and the top splits. A toothpick should come out with some chocolate crumbs. Cool on the baking sheet for a few minutes and then remove to a rack to cool completely. Be gentle.The powdered sugar will fly everywhere.