Chocolate Crinkle Cookies

Sometimes baking seems like such magic and it transforms something so plain into something really cool and yummy. That is how I feel about crinkle cookies, in particular. I have had many bad crinkles that are dried out and lacking chocolate flavor. After I had some in Maui at our hotel, I was able to rediscover them. When I came across this recipe I was excited to see how gooey the cookies looked. I wanted soft crinkles that were fudgy, and these taste just like brownies. I love how these cookies start as simple balls that turn into beautiful flat cookies with ridges. Each time I get excited about it.

 

They also strike me as such holiday cookies. You always see them around December, and it seemed right to make them. We were enjoying our Seattle winter and are now back across the country visiting family. Here are a couple pictures from our last weekend of the year in Seattle.

Pike Place Market

Pike Place Market

 

IMG_3939

A Buche de Noel I did not make, but it was delicious!

A Buche de Noel I did not make, but it was delicious!

This recipe makes a bunch–about 5 dozen, so it is perfect for a party or to share around the holidays. In fact, you may want to share like I did because they are super addicting. I sent some in with K to work and then took some to my work because I could not stop eating them. I wanted to leave some calories for the holiday season, after all!

Directions for Chocolate Crinkle Cookies

Adapted from Martha Stewart Living February, 2003 via Cake Duchess

  • 8 ounces bittersweet chocolate, melted
  • 3 Tablespoons instant coffee (optional)
  • 1.25 cups flour
  • 1/2 cup cocoa powder (I did half Dutch-processed, and half not)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick butter (1/2 cup) at room temperature
  • 1 and 1/3 cup packed light brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 1/3 cup milk
  • Confectioner’s sugar for rolling (about 1 cup needed)

Beat the butter and light brown sugar in a mixer until light and fluffy (about 4 minutes on medium).

Meanwhile, sift together the flour, cocoa powder, baking powder, and salt. Stir the coffee into the melted chocolate.

Just basic Baker’s chocolate and it worked fine.

When the butter/sugar mixture is ready, add the eggs one at a time, then the vanilla.

Add in the melted chocolate/coffee mixture. When everything is well-combined (feel free to scrape down the bowl as necessary), have the mixer on low.

Add the flour mixture, alternating with the milk, in thirds. Mix just until combined.

It looks like awesome frosting at this point.

Split the dough into 4 even disks and wrap in clear wrap. Chill for 2 hours (until firm).

Yes, it looks kind of gross at this point. Wrap it up, don’t worry….too much!

Roll each portion into a log about 1 inch in diameter. This will make the log a little longer than a foot. Use confectioner’s sugar to help keep them from sticking, like you would use flour for bread dough.

Again, wrap the logs and chill for 30 minutes. Preheat the oven to 350 degrees.

Cut off 1 inch pieces of the dough, roll them into balls and roll in confectioner’s sugar so that there is a coating over all of it. Place on a baking sheet spaced apart (the cookies will flatten while baking).

Bake until the cookies are flattened and the top has split. This will take about 15 minutes.

Allow to cool. Keep in an airtight container for at least a week.

Directions for Chocolate Crinkle Cookies without pictures

Adapted from Martha Stewart Living February, 2003 via Cake Duchess

  • 8 ounces bittersweet chocolate, melted
  • 3 Tablespoons instant coffee (optional)
  • 1.25 cups flour
  • 1/2 cup cocoa powder (I did half Dutch-processed, and half not)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick butter (1/2 cup) at room temperature
  • 1 and 1/3 cup packed light brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 1/3 cup milk
  • Confectioner’s sugar for rolling (about 1 cup needed)

Beat the butter and light brown sugar in a mixer until light and fluffy (about 4 minutes on medium). Meanwhile, sift together the flour, cocoa powder, baking powder, and salt. Stir the coffee into the melted chocolate. When the butter/sugar mixture is ready, add the eggs one at a time, then the vanilla. Add in the melted chocolate/coffee mixture. When everything is well-combined (feel free to scrape down the bowl as necessary), have the mixer on low. Add the flour mixture, alternating with the milk, in thirds. Mix just until combined. Split the dough into 4 even disks and wrap in clear wrap. Chill for 2 hours (until firm).

Roll each portion into a log about 1 inch in diameter. This will make the log a little longer than a foot. Use confectioner’s sugar to help keep them from sticking, like you would use flour for bread dough. Again, wrap the logs and chill for 30 minutes. Preheat the oven to 350 degrees.

Cut off 1 inch pieces of the dough, roll them into balls and roll in confectioner’s sugar so that there is a coating over all of it. Place on a baking sheet spaced apart (the cookies will flatten while baking). Bake until the cookies are flattened and the top has split. This will take about 15 minutes. Allow to cool. Keep in an airtight container for at least a week.

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