Document 86078

 Chocolate Crinkle Cookies with a Candy Surprise
Servings: 24
Ready in: 1 hour
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 eggs
¼ cup black cocoa
2 teaspoons vanilla extract
(substitution: unsweetened cocoa powder)
2 teaspoons baking powder
1 teaspoon salt
1 cup confectioners’ sugar
24 chocolate-covered caramel candies,
10 tablespoons REAL unsalted butter,
1. In a medium bowl, combine the flour, cocoa powders, baking powder and salt. Set aside.
2. Using a hand-held mixer on medium speed, combine the butter, sugar, eggs and vanilla until
smooth. Gradually add the flour mixture and mix until just combined. Pat the batter into a
giant ball and wrap up in plastic wrap. Refrigerate for a minimum of 2 hours, or until
completely chilled.
3. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set
aside. Pour the confectioners’ sugar into a small bowl and set aside.
4. Remove the chilled dough from the refrigerator. Scoop out a large spoonful of dough and
flatten it into a disc using your fingers. Place a chocolate-covered caramel into the center
and wrap the dough around it, forming a ball. Smooth out the creases in the dough as much
as possible. Roll the ball in the confectioners’ sugar twice, completely covering it both times,
and set on the prepared baking sheets. Repeat this process with the remaining dough. Bake
in the preheated oven for 10 minutes.