A Southern Grace: crinkle lines

October 22, 2013

crinkle lines


I'm halfway into my 30th year now. I need to be coming to terms with the fact that there are several things that I used to be able to do that aren't so easy now. Plus, my bumps and bruises hurt more and don't heal as quickly. I also have to accept that I can't pull out every gray hair I spot and that those little wrinkles around my eyes won't be going away. Like, ever.

The kind of crinkle I happily accept is the one that emerges when a particular type of cookie gets baked. You know what I'm talking about--classic molasses cookies, some spice or sugar cookies, and the like. It's especially noticeable in this batch, as the dough gets rolled in powdered sugar before it bakes and that makes the nooks and crannies even more evident.

These are some super rich, fudgy, and delicious chocolate cookies...unless you overbake them. A mere extra minute or two in the oven renders them dry and brittle and not rich, fudgy, and delicious at all. Do yourself and the people you feed a favor and don't overbake them. That'd just contribute to more wrinkles.

Crackly Chocolate Cookies
Adapted from Cookies Unlimited
Makes about 70 small cookies
  • 4 ounces butter, cut into pieces
  • 4 ounces unsweetened chocolate, cut into pieces
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for rolling
Melt the butter in a saucepan over medium heat. Let it get hot and bubble up slightly. Remove from the heat and add the chocolate. Swirl the pan to make sure the chocolate is submerged and allow it to melt for 2 minutes. Whisk smooth.
In a bowl, combine the flour, baking powder, and salt; stir well to mix.
In a medium bowl, whisk the eggs by hand until broken up. Whisk in the sugar in a stream, then the vanilla. Whisk in the chocolate mixture, then fold in the flour mixture with a rubber spatula.
Cover the bowl with plastic wrap and refrigerate the dough at least 4 hours or overnight.
Preheat oven to 350 degrees F when you're ready to bake. Place the powdered sugar in a bowl. Use a small scoop or spoon to divide the dough into small balls, then roll them in the powdered sugar; make sure the coating is thick. Place the balls on cookie sheets, leaving about 3 inches around each cookie.
Bake 12-15 minutes, until well-crackled and firm. Cool briefly on the pans, then remove the cookies to wire racks to cool completely.


Rosa's Yummy Yums said...

So tempting and delicious looking!



Amy (Savory Moments) said...

Yes - these are definitely the best kind of crinkles!! Way better than the ones around my eyes ;-) They look delicious.

P.S. Saw you in my "Taste of Home" magazine - very nice!

Bianca @ Confessions of a Chocoholic said...

Crinkle cookies always remind me of the holidays - which means I will always have a soft spot for them. As for my own crinkles around my eyes, I am putting all my hope in industrial strength eye creams! ;)

Rosita Vargas said...

Tiene un aspecto delicioso y hermoso me encanta sobremanera,abrazos.

~~louise~~ said...

Oh to be mid way through my thirtieth year and spy those teeny crinkles. I can still remember how I tried and tried to wash them away. alas...

Crinkle cookies, on the other hand, are a welcome sight. They remind me of the holidays also. I'm not sure why but the fact that they are chocolate crinkles, means they may just wash those other crinkles away!

Thanks for sharing, Grace...

scrambledhenfruit said...

Best wrinkles ever! :)

Big Rigs 'n Lil' Cookies said...

Oh, the things that change in year 30. I'd start a list, but I don't want to scare you. As far as your Crinkle cookies, I have to make these. I have tried before and been so not pleased in the results, but looking at your recipe, the ingredients are so different. These will be on my holiday baking list!

Alicia Foodycat said...

Gosh - I am just into my 40th year and only just coming to those realisations about wrinkles and grey hair! The 30s are a great time for a woman.

These cookies look SO good!

lisa is cooking said...

I'm still convinced I can pull out every grey hair! But, crinkles in cookies are completely acceptable. Delightful even!

Pam said...

Hitting 43 this year was quite humbling - just wait! :)

The cookies look decadent, delicious, and addictive! YUM.

Susan said...

Yum! These look wonderful. For some reason, I always associate these with Christmas.

BTW, you could SO make a souffle! The only real trick is baking them long enough so they get firn in the middle so they don't fall.

I'm so excited for you! I always wonder how magazines find bloggers. Congrats!

~~louise~~ said...

Hi Grace,
I'm so glad you enjoyed the Pumpkin Chunkin'. How cool if your brother could build you one. Then you could come to PA!

Congratulations again on your TOH debut. I hope you don't mind but I mentioned your accolade in today's World Pasta Day post.

Thanks for sharing Grace. My coffee is perking. May I please have a Crinkle?

Nutmeg Nanny said...

I just adore crinkle cookies :) these look delightful!!

I Wilkerson said...

I like these crinkles better too! And speaking of getting older, can you believe we all used to sleep on a basement (or other hard) floor as kids! Still amazes me to watch my kids do this now.