Crinkle Cookies

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!

Crinkle Cookies
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

Directions:

Microwave:
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.

Stove-top:
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.

Sticky!!

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.

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