Chocolate Crinkles Italian Style

I halved the traditional Betty Crocker Chocolate Crinkle recipe and adjusted the measurements to grams.

  • Wet Ingredients:
    • 2 large eggs
    • 55 grams vegetable oil (olio di semi)
    • 57 grams 100% unsweetened baking chocolate
    • 200 grams granulated white sugar (zucchero semolato)
    • 5 grams Vanille Bourbon Madagascar liquid extract (from Coop)
  • Dry Ingredients:
    • 125 grams all-purpose flour (Farina Tipo 00)
    • 5 grams baking powder (lievito per dolci, unflavored)
    • 1.5 grams fine salt (just a small pinch)
  • For Coating:
    • 60 to 80 grams powdered sugar (zucchero a velo)
Step-by-Step Mixing Workflow
To minimize dishes, you can build this directly on your scale using the Tare / Zero function: [1]
  1. Melt the Chocolate: Weigh 57g of your unsweetened chocolate into a small heatproof bowl. Melt it gently over a double boiler or in short bursts in the microwave. Let it cool until it is just lukewarm.
  2. Mix the Wet Base: Place your main mixing bowl on the scale and press Tare. Pour in 55g of oil. Tare again. Add 200g of sugar. Tare again, and pour in 5g of your liquid vanilla. Pour in the cooled melted chocolate. Take the bowl off the scale and whisk thoroughly until combined.
  3. Add Eggs: Crack your 2 eggs directly into the chocolate mixture one at a time, whisking vigorously after each addition until the batter looks glossy.
  4. Add Dry Ingredients: Put the bowl back on the scale and tare it. Weigh in 125g of flour. Carefully add 5g of baking powder and your 1.5g pinch of salt to the top of the flour pile.
  5. Form the Dough: Use a spatula or wooden spoon to gently fold the dry and wet ingredients together just until the white flour completely disappears. Do not overmix.
Cover the bowl tightly with plastic wrap and chill it in the refrigerator for a minimum of 3 hours before rolling.
Once your dough has chilled for 3 hours and is completely firm, you are ready to shape and bake.
Final Prep Steps
  1. Preheat the oven: Set your oven to 175°C (350°F). If you are using a fan/convection oven (forno ventilato), lower the temperature to 160°C (320°F) so the cookies don't dry out.
  2. Prepare the tray: Line a large baking sheet with parchment paper (carta da forno).
  3. Set up your sugar station: Weigh about 60 to 80 grams of powdered sugar (zucchero a velo) into a small, deep bowl.
Shaping & Coating (Work Fast!)
The dough will soften quickly from the heat of your hands, so work as efficiently as possible.
  1. Scoop the dough: Take the dough out of the fridge. Use a spoon to scoop out small pieces of dough, roughly 15 to 20 grams each (about the size of a whole walnut).
  2. Roll into balls: Roll the dough quickly between your palms to form smooth, round balls.
  3. Coat heavily: Drop the balls directly into the bowl of powdered sugar. Roll them around until they are completely white and thickly coated. Do not shake off the excess sugar; a thick layer ensures the best crinkle look.
  4. Arrange on tray: Place the coated balls onto your prepared baking sheet, leaving about 5 cm (2 inches) of space between each cookie because they will spread.
Baking & Cooling
  1. Bake time: Bake for 9 to 11 minutes.
  2. Check for doneness: Watch them closely. The cookies will flatten out and crack. The edges should look set, but the center inside the cracks should still look slightly soft and shiny. Do not overbake them, or they will lose their fudgy, brownie-like texture.
  3. Cool properly: Let the cookies sit on the hot baking sheet for 5 minutes after removing them from the oven. They are very fragile when hot. Once they firm up slightly, use a spatula to transfer them to a cooling rack to cool completely.

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