I can remember back to when I was really little turning the pages of my mom's red Betty Crocker cookbook. It was my mom's go to cookbook for dessert and bread recipes. I had make the chocolate chip cookie recipe out of the book more times than I can count, but that wasn't the recipe that stuck out to me every time I opened that book. The page before the chocolate chip cookie recipe was a recipe for chocolate crinkle cookies, I would drool over the picture imagining how delicious these cookies must be, but never actually made them. Don't ask me why, I don't know if I ever even asked my mom to make them for me, I just know I have never made them before. A local health food store makes them and they are just delicious and still I have yet to make them.
Then about a week ago I was looking on Pinterest and I noticed someone posted chocolate crinkle cookies and I thought it was a sign. I am two months into my blog, I have always wanted to make these cookies and now I just had no excuse. I had to make them and make them now. They were absolutely divine, better than I thought they would be and then some. You must make them now.
I am posting the recipe for the full sized batch but since it's just me and the hubby I didn't want a batch of 18 cookies lying around so I cut the recipe into a third and made 6 cookies. Now that's self control. I will post the conversions for the smaller recipe at the bottom. Also a quick note on the baking time, I doubted the recipe I followed and let the cookies cook for a couple of extra minutes, resist this. My were delicious but were a little on the hard side, my husband loved it, I would have preferred them a bit softer.
Chocolate Fudge Crinkle Cookies
Yield: 18 cookies
Prep Time: 15 minutes I Bake Time: 10 minutes
- 1 1/2 cups chocolate chips
- 3 large eggs whites
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon corm starch
- 1/4 teaspoon salt
Preheat the oven to 350 degrees and grease a baking sheet.
In a glass bowl in the microwave or in a double boiler melt 1 cup of the chocolate chips. Then using either your stand mixer or a hand mixer beat the egg whites until soft peaks form. Next beat in half of the sugar until the mixture begins to resemble marshmallow cream.
Add in the remaining dry ingredients and continue to beat the mixture on a lower speed until the ingredients are all incorporated. Beat in the chocolate and 1/2 cup of chocolate chips until everything is well blended. At this point the dough will become very stiff (and tasty!).
Pour some confectioners sugar into a ball and use your hands to form balls the size of a tablespoon. Roll the balls in the sugar coating heavily and place on your baking sheets about 2 inches apart.
Bake the cookies for 10 minutes and then transfer to a cooling rack.
Conversion for 6 Cookies
- 1/2 cup chocolate chips
- 1 large egg white
- 2/3 cup confectioners sugar
- 2 3/4 tablespoons cocoa powder
- 1/3 tablespoon cornstarch
- Pinch of salt