Chocolate Crinkle Cookies

posted in: Baked Goods and Desserts | 0

This week, my office had a bake sale to support the Cystic Fibrosis Foundation and I somehow forgot that I signed up to bring a baked good. The only problem is that I don’t really know how to bake. I can cook, but I can’t bake to save my life. But good thing I have an awesome girlfriend who loves baking almost as much as she loves me (I think…)!

A few months ago around the holidays, Selma found this amazing recipe from browneyedbaker for Chocolate Crinkle Cookies that not only looked stunning but also promised to be quick, simple and delicious.

What you’ll need: 

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1½ cups light brown sugar
3 eggs
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup granulated sugar
½ cup powdered sugar

Makes 24-28 cookies.

Step 1: Preheat your oven to 325 degrees. Mix together your dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) in a medium bowl.

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Step 2: In another large bowl, whisk together the brown sugar, eggs and vanilla.

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Step 3: Measure out and combine the unsweetened chocolate and butter in a small bowl and microwave at 50% power for 2-3 minutes. Stir frequently until everything is melted.

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Step 4: Add the chocolate mixture into the egg mixture and whisk together until everything is evenly combined.

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Step 5: Next, fold in the flour mixture until no lumps remain. Let the dough sit at room temperature for 10 minutes.

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Step 6: Place the granulated sugar and powdered sugar in separate shallow bowls.

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Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls and drop them directly into granulated sugar and roll to coat. They may seem sticky and look like a mess at first but once in they’re in the sugar you can form them into neat little balls.

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Then, transfer the dough balls to powdered sugar and roll to coat evenly.

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Evenly space the dough balls on prepared baking sheets lined with parchment paper. You will most likely have to do 2-3 batches to give your cookies enough room to bake properly.

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Step 7: Bake the cookies for roughly 12 minutes, 1 sheet at a time, rotating half way through baking. They should rise a bit and start to crack at the edges. The edges will have set but the center should be soft and the cracks should look a bit raw. Let them cool completely before serving.

IMG_1655IMG_1663I know these cookies are usually made around the holidays but they are sooooooo good not to make year round. They essentially taste like dense brownie cookies covered in powdered sugar. And who doesn’t love brownies?? They were also very popular at the bake sale and sold out immediately so I guess people really liked them!

And with that, Happy Friday and thanks for reading!

 

 

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