- 2 cups (about 12 ounces) semisweet chocolate chips, divided
- 2 tablespoons butter, softened
- 1 cup granulated sugar
- 2 large egg whites
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup confectioners' sugar
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
- In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
- Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Reviews forCrinkle-Top Chocolate Cookies
"I used a combo Ghirardelli bittersweet and Nestle chocolate chips and put a Hug in the middle. They came out delicious and were gone super fast. I going to have to make a double batch next year!"
"These **yummies** are a definite favorite of my family. I also make *oodles* of them to give as Christmas gifts from my kitchen. They cannot be beat!!"
"Very yummy!!! I can't believe they only have 2TB of butter in them."
"They turned out beautiful, very moist and chocolatey, A little too sweet for my taste, so I'll cut the sugar by 1/3rd, and not roll them in confectioner's sugar. This is a keeper - and so nice and low in fat!!!"
"I told my chldren I had lost my crinkles recipe. The kids said it would not be the Christmas without them. Was very glad to see you had one. Thank you. They are the tops."
"These cookies were very rich, but the next day they kind of had a staleness to them."
"Delicious! and so pretty!"