Salted Chocolate Crinkle Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 72 |
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A sprinkling of coarse salt on these cookies compliments their deep chocolate flavor.Mix the dough the night before,store in frig so it's firm enough to handle. Ingredients:
6 oz. semisweet chocolate,chopped |
6 tbs unsalted butter,cut up |
1-1/2 c flour |
1/2 c unsweetened cocoa |
2 tsp baking powder |
1/4 tsp salt |
4 eggs |
1-1/2 c sugar |
1 tsp vanilla |
1/2 c powdered sugar |
1 (12oz) bag hershey's special dark chocolate kisses |
coarse salt for sprinkling |
Directions:
1. Heat oven to 350. Line baking sheets with parchment paper.
2. Heat chocolate and butter in med. heatproof bowl set over saucepan of barely simmering water until melted (bowl should not touch water),stirring occasionally. Remove bowl from saucepan;cool to room temperature.
3. Whisk flour,cocoa,baking powder and 1/4 tsp salt in med. bowl. Beat eggs,sugar,and vanilla in large bowl at med-high speed 1 min or till smooth and lightened in color. At lw speed,beat in melted chocolate mixture till blended. Stir in flour mixture until blended. cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating)
4. Place powdered sugar in small bowl. Roll 1 Tbs dough per cookie between hands into 1 balls (use disposable gloves or spray hands with cooking spray to avoid sticking.) Roll each ball in powdered sugar. Place 3 apart on baking sheets.
5. Bake 10 mins or till tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 kiss on top of each cookie;press lightly into cookie. Bake 5 to 15 seconds more or till chocolate just starts to look shiny. (soft but not melted)
6. Remove from oven,sprinkle Kisses with coarse salt. Cool on baking sheet on wire rack 1 min. Carefully place cookies on rack;cool completely.
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