Chocolate Crinkles

There are days when you want to sit back and relax over a comfort food. Lately, I have been getting that sense of indulging into some sort of comfort food. And you can’t talk about comfort food without mention of chocolate. That silky smoothness of chocolate melting on your palate doesn’t require anything else to make you relieved of all your stress.

Comfort food has got it’s own memories for me from my childhood. Once in a while, my father would pamper me and my sister by taking us to a local confectionary store and would buy both of us a big slice of nutty ice cream cake {called Casatta } and a bottle of coke. I remember those were the days when coke used to come in glass bottles instead of more convenient pet bottles of today. One bite of cake and one sip of coke using pipe {hehe…it took us some time to learn the word straw} used to be the rhyme we would follow. And as opposed to Who will finish first, Who will finish last used to be our aim. So that one having the last bite last would get a chance to show off to the other. That might occur a bit purile to a now adult mind, but that’s how the childhood is.

I know, every one of us has got some nostalgia attached to one of our favorite comfort food whatsoever. As soon as we remember those moments, we tend to forget all our stress and tensions followed by a big round smile on our face.

This was the kind of smile I had when I first saw these beautiful eye soothing chocolate crinkle cookies sometime back. Their snow clad looks were so appeasing to the eyes and mind, that you almost feel like that you are sitting at the back of your couch, while you are enjoying your favorite comfort food.

Ingredients {Recipe adapted from JoyOfBaking, yields 3 dozen}

1 cup all-purpose flour
1/2 cup whole-wheat flour
50 gm unsalted butter
1/4 teaspoon salt
1/2 teaspoon baking powder
230 gm bittersweet chocolate
2 large eggs
1/2 cup granulated white sugar
2 teaspoon vanilla extract

Sifted confectioner sugar

Instructions

1. Mix flour, salt and baking powder and keep aside.
2. Melt chocolate with butter over a double boiler.
3. Beat eggs with granulated sugar until pale and fluffy. It will form ribbon like consistency.
4. Add chocolate mixture to egg mixture once cooled. Add in flour mixture and mix until incorporated.
5. Cover the bowl with a cling wrap and refrigerate overnight until it is easy enough to make balls out of batter.
6. Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through.
7. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
8. Bake the cookies in a 160 degree Celsius preheated oven for about 10 minutes, taking care not to over bake the cookies.
9. Let cool on a wire rack completely.