Heavenly Chocolate Crinkles Recipes

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Steps:

• 1. Preheat oven to 325 degrees. Line baking sheets with parchment. The last 2 ingredients, the white and powdered sugar will each go in its own bowl for rolling the cookies in before they bake. Do it now and you can set it aside.
• 2. Whisk together the flour, cocoa, baking powder, baking soda and salt in a bowl.
• 3. Whisk the brown sugar, eggs, espresso powder and vanilla in another large bowl. Combine the chopped chocolate and butter in a microwave safe bowl and microwave at 50 percent powder for 2-3 minutes, stirring occasionally, until melted.
• 4. Whisk the chocolate mixture into the egg mixture, blending them together in holy matrimony. Fold in the flour until there are no streaks of dry remaining. Let the dough sit at room temp for 10 minutes to soak up the atmosphere and get used to its oneness with the universe. (Its getting late, I'm may be getting a little goofy. Forgive).
• 5. Now, the oven is hot, your sugars are in their bowls and you have the cookie dough sitting there poised for action. Your hands are clean, yes? Now take a small ball of dough, not too small, perhaps a heaping tablespoon, and roll it up gingerly. It will be a tad sticky. If fact the first time I made them, I chilled the dough for 10 minutes or so. But it was all good even unchilled. I test baked a pair of cookies and they were perfect. Take a ball of dough and roll it in the white granulated sugar. Once covered, roll in the powdered sugar, perhaps using a spoon to swish it about. Lay the cookies on a cookie sheet. They do not spread much, but puff beautifully.
• 6. The directions say to bake 12 minutes, but their cookies were bigger than mine. You still want it to look a bit moist in the cracks and crevices. So about 10 and then check. They will be crinkly and cracked, soft and yet with a bit of crust on the outside. Perfect chocolate cookies! Cool right on the cookie sheet if you can or slide the parchment carefully on the cooling rack.

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows., In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla., Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned,14-16 minutes. Cool completely in pan on a wire rack., Using foil, lift cookies out of pan. Cut into triangles; discard foil.