With an airy texture and intense chocolate flavor, these Chocolate Crinkle Cookies could just be the American cousin to the French Macaron.
American Chocolate Crinkle Cookies
For years, whenever Tim and I would talk about Christmas cookies, his Mom’s Chocolate Macaroons were the first to come to mind. He didn’t know the recipe, and hadn’t had them in years, but they found a place in his memory and stuck there.
Then, one year we finally asked his mom about the cookies.
Apparently Tim’s love for them went way back, because it took quite a bit of digging to find the recipe. But, the excitement once we had it in our hands was contagious.
Why his family calls these macaroons I will never understand. (Everywhere else I’ve heard these called Chocolate Crinkle Cookies.) It may have to do with the light and airy texture with a slightly crisp exterior that makes these a potential American cousin to the French macaron. All we really know is that they are tasty!
Chocolate Crinkle Cookies
- 2 c sugar
- ½ c oil
- 4 squares semi-sweet chocolate, melted
- 2 tsp pure vanilla extract
- 4 eggs
- 2 c unbleached all-purpose flour
- 2 tsp baking powder
- 1 c powdered sugar
- In a large bowl mix together sugar, oil, melted chocolate, and vanilla.
- Add the eggs, one at a time, beating after each addition.
- Sift in the flour and baking powder and stir until just combined.
- Cover the dough and chill several hours or overnight.
- Preheat oven to 350F.
- When you are ready to make the cookies, roll the dough into balls the size of large grape. Toss the dough ball in a bowl of powdered sugar, to coat.
- Place the powdered dough balls on a greased cookie sheet, spaced 2" apart. (Do not flatten out.) Bake at for 8-12 min until the edge starts to dry out. (When you take them out of the oven they will still look a bit under-done by normal cookie standards.)