Chocolate crinkles

Name: Chocolate crinkles - Augustina G.
Ingredients: 225 g flour 60 g butter 225 g dark chocolate 100 g sugar 2 eggs 1 teaspoon baking powder a pinch of salt 50 g ground walnuts For dusting: granulated sugar powdered s

Dessert - Chocolate crinkles by Augustina G. - Recipia

Chocolate Crinkles – Soft Chocolate and Nut Cookies When I want cookies that look great without requiring complicated preparation, I often make these chocolate crinkles. The dough comes together quickly, but it needs a few hours in the fridge before shaping. After baking, the cookies remain soft and pleasantly aromatic, with chocolate and nuts in the mix. The recipe is inspired by Ina, to whom I’m grateful for the idea. The most important thing is not to exceed the 10-minute baking time, as the cookies will harden if left in the oven too long. Quick Info Active preparation time: about 20-30 minutes Chilling time: at least 4 hours or overnight Baking time: 10 minutes per tray Total time: at least 4 hours and 30 minutes, depending on the chilling time and how many trays you bake Servings: the number of cookies depends on the size of the formed balls Difficulty: easy Recipe type: chocolate cookies Ingredients 225 g flour 60 g butter 225 g dark chocolate 100 g sugar 2 eggs 1 teaspoon baking powder A pinch of salt 50 g ground walnuts For dusting Granulated sugar Powdered sugar Instructions 1. Prepare the egg mixture Place the eggs in a bowl and add the sugar. Whisk them until you achieve a frothy and homogeneous mixture. 2. Melt the chocolate with the butter Break the chocolate into pieces and place it with the butter to melt. You can use the microwave or a double boiler. If using the microwave, it's safer to heat in short bursts and stir in between to prevent the chocolate from burning. Once melted, let the chocolate and butter mixture cool. Do not pour it hot over the eggs. 3. Combine chocolate with eggs Gradually pour the cooled melted chocolate over the egg mixture. Stir continuously until the mixture becomes uniform. 4. Add the dry ingredients Gradually incorporate the flour, then add the ground walnuts, baking powder, and salt. Mix until you have a homogeneous dough. There’s no need to overwork the dough. It’s enough for the ingredients to be well combined and for there to be no dry patches. 5. Chill the dough Cover the dough and place it in the fridge for at least 4 hours. You can also leave it overnight. This step is necessary before shaping. After chilling, the dough can be portioned and rolled into balls. If it’s only slightly chilled, shaping may become more difficult. 6. Shape the cookies From the chilled dough, form balls. Roll each ball first in granulated sugar, then in powdered sugar. It’s important to follow this order so that the outer layer is well coated. Place the cookies on a baking tray lined with parchment paper. 7. Bake the cookies Place the tray in the preheated oven and bake the cookies for 10 minutes at medium heat. Do not exceed the baking time. After more than 10 minutes, the cookies will harden, and their texture will change. 8. Cool and serve After baking, let the cookies cool, then transfer them to a serving platter. While they are warm, they are softer, so handle them carefully. Why I make this recipe often I love this recipe because it doesn’t have complicated steps and uses common ingredients for visually appealing cookies. The dough can be prepared in advance and left in the fridge until the next day, which is helpful when I want to bake the cookies later. The dark chocolate and walnuts give the mixture an intense flavor, while the granulated sugar followed by powdered sugar creates the characteristic white, cracked surface of chocolate crinkles. However, the result greatly depends on adhering to the baking time. The 10 minutes are sufficient. Tips Allow the chocolate and butter to cool before adding them to the eggs. If they are too hot, they can affect the egg mixture. The dough should be kept in the fridge for at least 4 hours. Do not skip this step, as the recipe is designed for the dough to firm up before shaping. Roll the balls first in granulated sugar and then in powdered sugar. The powdered sugar will remain more visible on the outside if applied last. Do not overcrowd the tray. Even though the source recipe does not specify exact distances between cookies, it’s useful to leave space between them to prevent them from touching during baking. Adhere to the 10-minute baking time. Do not wait for the cookies to appear completely firm in the oven. They will harden as they cool. Substitutions For this recipe, the main ingredients should not be changed if you want to keep the result as close to the original as possible. Dark chocolate, butter, walnuts, and the two types of sugar for dusting are integral to the structure and appearance of the cookies. If you don’t have ground walnuts, they can be omitted, but the texture and flavor will be different. It won’t be the same recipe, but the dough remains functional due to the other ingredients. Granulated sugar and powdered sugar should not be substituted for each other on the outside. The order and use of both types of sugar contribute to the final appearance of the cookies. Variations A simple variation is to form smaller or larger balls. Keep in mind that the size changes the final number of cookies and may influence how they bake. The indicated time in the basic recipe remains 10 minutes, and the cookies should be monitored closely. You can prepare the dough a day in advance and bake the cookies the next day. This is even one of the options in the recipe, as the dough can chill overnight. Another option is to portion all the balls before baking so that the cookies have similar sizes. No additional technique is required, just a little attention to the amount of dough used for each. Serving Ideas The cookies are placed on a platter after they have cooled. The powdered sugar on the outside makes them suitable to be served plain, without additional toppings. They pair well with coffee, tea, or milk. They can also be served as cookies for a festive meal, especially due to their cracked appearance and the contrast between chocolate and powdered sugar. Frequently Asked Questions How long should the dough chill? The dough should be chilled for at least 4 hours. It can also be kept overnight before shaping the cookies. Can I bake the cookies for more than 10 minutes? It is not recommended. The recipe clearly states not to exceed the baking time, as the cookies will harden. Stick to the 10 minutes and let them cool after taking them out of the oven. Why are the balls rolled in two types of sugar? The granulated sugar forms the first layer, and the powdered sugar is applied on top. This order helps achieve the characteristic white, cracked appearance of chocolate crinkles. Does the chocolate need to cool before being added to the eggs? Yes. The melted chocolate with the butter should be allowed to cool, then poured over the eggs while stirring continuously. How many cookies does this quantity yield? The recipe does not specify a fixed number. The final quantity depends on the size of the balls formed before baking. Nutritional Values The values below are estimates and are calculated for the entire mixture, without a specific amount of sugar used for dusting. They may vary depending on the type of dark chocolate, the size of the eggs, and the amount of sugar on the outside. For the entire recipe: approximately 3,300-3,500 kcal, 360-390 g carbohydrates, 55-65 g protein, and 165-180 g fat. Per 100 g of finished product, the estimate is approximately 430-460 kcal, 47-52 g carbohydrates, 7-9 g protein, and 21-24 g fat. The values per cookie cannot be calculated exactly without knowing how many cookies are formed and how much sugar is used in the outer layer. Storage and Reheating Once completely cooled, the cookies can be stored in an airtight container at room temperature. Since the recipe does not specify an exact shelf life, it’s best to check them before serving and avoid storing them in humid conditions. Reheating is not necessary. The cookies are served at room temperature after cooling. If taken from a cold place, let them sit a little before serving to restore their texture.

Preparation

Whisk the egg whites with the sugar. Melt the chocolate with the butter in the microwave or over steam and let it cool, then pour it over the eggs while continuously mixing. Gradually add the flour, ground nuts, baking powder, and salt, and mix until homogeneous. Refrigerate for at least 4 hours or overnight. Form small balls, roll them in granulated sugar, then in powdered sugar, place them on a baking tray lined with parchment paper, and bake in a preheated oven for 10 minutes (at medium heat). Do not exceed the baking time as they will harden. Let them cool and transfer to a serving plate.

Chocolate crinkles

Preparation

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