My husband loves eating these chocolate crinkle cookies with ice cream. Depending on his mood, he eats them on top of ice cream or with ice cream on top of them. Sometimes he even makes an ice cream sandwich. Very sinful, isn’t it? But that’s also one way of eating these sinful chocolaty treats! I also made this for him once when he needed a gift to give to one of his colleagues. He went home telling me that the cookies didn’t see the light of the day!
One of our friends over at Home Cooking Adventure has this to say about this recipe:
“They turned exactly the way I imagined crinkle cookies should be, very soft and fudgy inside, not too sweet and crispy on the outside.. The chocolate chunks are melted when you just take a bite .. Really hard to describe.. those who love chocolate as much as I do know what I am talking about.”
Yes! These cookies are truly indescribable! You will get that feeling once you take a bite of this chocolate crinkle cookie. Don’t say I didn’t warn you!
Ingredients
- 7 oz (200 g) Toll House bittersweet chocolate (65-70% cocoa percentage), divided
- 3 egg whites from Eggland’s eggs
- 2 cups Domino powdered sugar, divided
- 1/2 cup Hershey’s unsweetened cocoa powder
- 1 tbsp Argo cornstarch
- 1/4 tsp Morton salt
- McCormick almond extract, to taste
- extra flavors (orange or lemon zest, peppermint extract, instant espresso) optional
Instructions
Preheat oven to 350F (180C). Line two baking sheets with parchment paper. Cut half of the chocolate in smaller chunks. Set aside until ready to use.
Melt the other half of the chocolate over bain-marie and set aside to cool slightly.
Meanwhile, whisk together 1 cup of powdered sugar, cocoa powder, cornstarch and salt into a medium bowl.
Using a mixer start whipping the egg whites until they begin to rise and hold their shape. While whipping, gradually beat in 1/2 cup powdered sugar until stiff and firm, about 2 minutes.
Using low speed of your mixer, gradually add the dry ingredients mixture over the whipped whites. Add melted chocolate, chocolate chunks and almond extract. Stir to combine.
Place 1/2 cup powdered sugar into a bowl. Using your ice cream scoop take equal portions of dough and roll into the sugar, coating thickly. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches space between cookies.
Bake for 10 minutes until cracked. Cool on sheets on rack for 10 minutes. Transfer to rack and cool.
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Quick Tip: Best served with a cup of warm milk or coffee. If you want a sweeter treat, you can top this with ice cream.
Thanks again to Home Cooking Adventure for this amazing recipe.
