Oh yes, oh yes. Cookie season is in full swing, and I’m loving it. Up today are my chocolate crinkle cookies. They’re right up my alley because they taste like brownies. They absolutely melt in your mouth and leave you saying some version of “Please, Sir, may I have some more?”
Plus how beautiful are they? It looks like some intricate baking technique, but guess what, biddies? All you do is roll them in powdered sugar! All the looks without the work? Yes, yes, yes!
Making these chocolate crinkle cookies
The trick to making these crinkle cookies extra chocolatey is to use both cocoa powder and melted dark chocolate in the dough. The melted chocolate also helps these cookies taste more like brownies (you’re welcome!).
Now, to make these crinkle cookies, well, crinkly, you must do a few things. Once you’ve made the cookie dough, portion it out using an ice cream scoop and freeze it for at least two hours. This makes the cookies bake more slowly in the oven and helps the “crack.”
When you remove the frozen cookie dough from the freezer, roll it into balls and then roll each ball first into granulated sugar and then into powdered sugar. I know rolling the dough in two types of sugar seems excessive, but just trust me on this one!
Because you’re baking frozen cookie dough, these babies will take a good 20 minutes in the oven to properly crack and look gorgeous. They won’t spread out a whole lot, and should be slightly moist still when you take them out of the oven.
Tomorrow night I fly home to Boston for three weeks. As I mentioned in my last post, I’ve been baking up a STORM this week. My average is two recipes from start to photo shoot every day this week. One day I did three. I’m cranking them out. Only two more to go and I’ll have all the creative done for my time at home. Phewf, wish me luck in my race to the finish line!
One thing I am so excited for is the Christmas Eve service at our church. It’s the most warm and wonderful feeling, walking into a place you’ve been going your whole life, everyone dressed up and with their families, the whole room buzzing with an indescribable energy. The best part is at the end of the service when the entire congregation holds candles in the air in the pitch black for a minute of silence, reflection, and Christmas wishes. Just magical.
Sorry, total tangent. My point isssssss: what’s your favorite holiday tradition?
Can’t wait to hear what you share. Hope everyone that’s traveling this weekend has safe trips home, and I’ll see you back on Monday! XO!
PS. Make these chocolate crinkle cookies. Do it.Print
Chocolate Crinkle Cookies
- Yield: 18 cookies 1x
- 1 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 cup unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 6 ounces dark chocolate, chopped
- 1/2 cup granulated sugar, for rolling
- 1 cup powdered sugar, for rolling
- In a microwave-safe bowl, melt the chopped chocolate in 30 second increments, stirring between each heating until melted smooth. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar until light and creamy, about 4 minutes. Add in the eggs one at a time, beating on medium speed between each addition.
- In a medium bowl, mix together the flour, cocoa, baking soda, and salt. Alternate pouring the flour mixture and the melted chocolate into the sugar mixture, beating until just combined. Mixture should be slightly firmer than a brownie-batter consistency.
- Place a cookie sheet on a work surface. Place a piece of plastic wrap on top of the entire surface. Using a leveled 1/4 cup ice cream scoop, scoop the dough onto the plastic wrap, creating 18 scoops of dough. Set another piece of plastic wrap tightly on top of the dough balls, sealing them from the air. Place in the freezer for at least 2 hours, preferably overnight.
- Once chilled, pull the dough out of the freezer. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Pour granulated sugar into a small bowl. Pour powdered sugar into a second small bowl. Roll each dough ball slightly with your hands, trying to make it as round as possible. Coat the ball in the granulated sugar, then the powdered sugar, and set on the cookie sheet. Repeat with remaining dough.
- Cook for 20-25 minutes, or until the cookies have spread out and “cracked,” but are still slightly moist to the touch. Allow to cool for 10 minutes before setting on a cooling rack. Allow to cool completely before serving. …If you can handle it.