I’m in California visiting my best friend, and we’re cooking lots of good foods. One recipe I just had to share this morning is for crinkle cookies! Katrina and I have been saying we’re going to make these together for a long time, but hadn’t yet. (They are new to me, but familiar to her. )
While they’re called crinkle cookies, they might be better described as oh-so-amazing-double-chocolatey-chewy-goodness. (If you get the idea…) They are super chewy and full of chocolate!
Yield: 40 cookies
1 1/2 cups semisweet chocolate chips, melted
1 1/2 cups semisweet chocolate chips
3 tablespoons butter, room temperature
1/2 cup sugar
3 egg whites
3/4 teaspoon vanilla
2 1/4 cups flour
3/4 tablespoon baking powder
3/8 teaspoon salt
3/8 cups water
powdered sugar, as needed
In a microwave-safe dish, melt the first amount of chocolate chips. Stir until smooth. Start with 20 seconds and stir after each time until smooth. Set aside.
Melt the first amount of chocolate chips in a saucepan at low heat, or in a double boiler.
In a mixing bowl with a paddle, beat the butter and sugar until crumbly (not creamed). Add egg whites and vanilla; beat well. (You can use a mixing bowl with a paddle, or mix by hand.) Stir in the melted chocolate. If the chocolate has hardened, re-soften it.
Add the baking powder and salt. Add flour alternating with water. Stir in remaining chocolate chips. Cover bowl and place in fridge for 1 hour.
Using a scoop or your fingers (it will be sticky!), form balls of dough about ping-pong ball size or slightly smaller, and toss in powdered sugar. Place on foil lined baking sheets.
Bake for 10-12 minutes at 300 degrees or until set and crinkled. Cool on wire racks and store in an air-tight container when cooled.