Next week I’m in charge of some kind of cooking/baking activity for my Beta Sigma Phi Sorority. I have been racking my brain trying to come up with something that would be fun and work out well. Since most people give out treat plates during the holidays, I thought I would do a couple cookie recipes.
One that I will be sharing is Chocolate Crinkle Cookies. This recipe comes from the Cooks Illustrated Magazine. If you have never read Cooks Illustrated, I highly recommend it. (Nerd Alert!) They share the science behind the cooking and the process they go through to get the final product. It’s a great read! This recipe also work at high altitude, which I am always excited about.
Prepare cookie sheets by placing parchment paper on them. I like using silpats. Whatever you use, it just needs to be nonstick.
Whisk flour, cocoa, baking powder, baking soda, and salt together in a bowl.
Whisk brown sugar, eggs, and vanilla in a different bowl.
Combine chocolate and butter in a small pot and melt on stove over low heat.
Whisk chocolate mixture into egg mixture until combined.
Side note. I was quickly running out of hands, taking pictures, pouring, whisking that I was having problems holding the bowl as well. If you ever have this problem, bunch up a towel under the bowl. The towel will act as a third hand and hold the bowl in place.Like this:
Fold (gently mix) in flour mixture until all combined.
Let dough sit at room temperature for 10 minutes. At this point, I was very skeptical that this was going to work. The cookie “dough” was more like brownie batter. When 10 minutes was up, my dough was thicker, but not thick enough to roll into balls. I tried, but it wasn’t pretty. I used two spoons to get the amount of dough I wanted and dropped it into the granulated sugar. Once it was covered with the sugar it was easier to work with. And once baked they turned out fine. I decided to let the dough sit for an extra 10 minutes. And like magic, it thickened right up to the point I could roll it into balls.
Roll each ball in granulated sugar and then in powdered sugar. Place on cookie sheet.
Place 11 balls on each cookie sheet. So they have plenty of room to spread out.
Bake in the oven for about 12 minutes.
Cool on a cooling rack.
I cannot get enough of these cookies. They are such a pretty and delicious cookie!
- 1 cup (5 ounces) all-purpose flour
- ½ cup (1½ ounces) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups packed (10½ ounces) brown sugar
- 3 large eggs
- 4 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- ½ cup (3½ ounces) granulated sugar
- ½ cup (2 ounces) confectioners' sugar
- Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
- Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in a small pot and melt over low heat.
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
- Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.