Robyn is a new mom devoted who's devoted to cooking nutritious, delicious, and clean treats for her family.
It's All About the CHOCOLATE!
I'm a total chocolate junky. Not the icky, sweet high-fructose variety, but really dark and dense, bitter chocolate. These chocolate crinkles tame my cravings. They freeze well for frozen summer treats or a few can be pulled out and defrosted at a time when those cravings hit. The better the quality of the chocolate, the chocolatier these cookies will turn out. I always use organic bitter chocolate bars—80% dark or higher.
These cookies look beautiful on a platter, make a great gift, and are indulgent and delicious. Everyone always wants more! They do require a bit of work, but they're well worth getting your hands dirty for. Be warned that they aren’t the type of cookie to eat hot out of the oven. They need to cool completely before serving.
Organic Is Best
I try to eat organic foods that are free from any genetic modification. Of course, use any type of ingredients you desire. I believe there is very little real food available at most grocery stores. I do my best to write recipes that use real ingredients—nothing processed or modified.
Here are some of the ingredients that I like to use.
- Organic Clover Eggs: I'm very particular about my ingredients. I always use organic, local eggs when possible. When I purchase from a store, Clover is a local California brand that I trust.
- Bob's Red Mill Flour: There is some debate about whether Bob's Red Mill is GM-free. There is an even bigger debate if there is truly and "clean" wheat anymore due to cross pollination.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 27 min
makes 24 - 30 cookies
- 1/4 cup Organic Unsalted Butter
- 1/4 cup Organic Coconut Oil
- 8 oz Organic High Quality Bitter Chocolate, in pieces
- 4 Large Organic Eggs
- 1 3/4 cups Organic Sugar, Evaporated Cane Juice
- 2 cups Organic All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 cup Organic Powdered Sugar
- 1/4 cup Cocoa Powder
- Melt butter and coconut oil over low/medium heat in a heavy saucepan. Once melted, add the chocolate and stir until all the chocolate is melted. This should only take a few minutes. Remove from heat immediately, and set aside 5 minutes to cool.
- Mix flour, baking powder, cocoa powder, and salt together in a bowl. Set aside.
- In a separate bowl, beat eggs and sugar for about 2 - 3 minutes with an electric mixer.
- Your chocolate mixture should be cool enough by now. Give it a good stir. Slowly pour the chocolate mixture into the egg mixture. Pour slowly and mix vigorously, being careful not to cook the egg. Mix well with electric mixer.
- Add the flour mixture to the chocolate mixture, 1/3 at a time. Thoroughly combine ingredients but don't over-mix! The consistency will be more similar to brownie or cake batter than to cookie dough.
- Cover your batter tightly with plastic wrap, and put in the fridge for at least 2 hours. Optional: I generally pour my batter into a bread pan lined with waxed paper for easy removal later.
- Once your dough has cooled and stiffened, preheat the oven to 350 degrees.
- Using a spoon, scoop out tablespoon-sized balls of dough. Roll them between your hands to form a ball about the size of a golf ball.
- Roll the balls in powdered sugar, coating them heavily, and place on a greased cookie sheet.
- Bake for approximately 12 - 14 minutes, depending on the size of your dough balls. Leave on the cookie sheet for at least 5 minutes before transferring to a cooling rack.
- DO NOT OVERCOOK! When done, the cookies will rise beautifully but will still seem raw in the middle. The middle will be doughy and gooey. This is good! Let them cool COMPLETELY before enjoying them. Trust me, it's worth the wait.
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© 2013 Robyn D Bera