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From the Recipe Box: Chocolate Crinkle Cookies

Near the end of a lazy, do-nothing summer day, the Kitchenarian approached me with the task of baking something sweet. While I am sure it was a plot to keep me occupied and do something productive that day, the Kitchenarian is also a big advocate of keeping homemade sweets in stock instead of store bought processed desserts. Our cookie tins were looking pretty empty.

As usual, I complied with her wishes. What else is a daughter to do? I found a recipe to a cookie I’d been thinking of trying, and then rounded up the help of my youngest brother. We were off to make a mess of the kitchen yet again! I hadn’t baked any new cookie recipes in a while, so I was determined to do this right.

These cookies were an absolute dream to work with. The dough came out perfect, they didn’t flatten in the oven, and they cooked perfectly- just crisp enough on the outside, but wonderfully fudgy on the inside. It was definitely one of those magical kitchen experiences, the ones when I am reassured that this is what I am good at doing. As I told my brother when we ate the first cookies fresh out of the oven, I could have eaten ten of them right on the spot! Powdered sugar still clouded the air around us (what a mess!), but I was happy that I had found my perfect chocolate cookie.


2 cups all-purpose flour
2 teaspoons baking powder
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
6 tablespoons unsweetened cocoa powder
1 ¾ cups sugar
2 eggs
1 ½ teaspoons vanilla extract
½ cup powdered sugar

Preheat oven to 350F. In a medium bowl, whisk together the flour and baking powder, then set aside. Melt the butter in microwave or in small saucepan, and then add in the cocoa powder. Let cool. Pour butter mixture into large bowl. Add the sugar, eggs, and vanilla. Beat with an electric mixer until smooth. Beat in the flour mixture, and the resulting dough will be soft.

Roll into walnut-sized balls of dough and then bake for 8-10 minutes. Tops of cookies should be broken and crinkled looking. Let cool and then dust the tops of cookies with powdered sugar until the cracks are filled. Makes about 3 dozen cookies.

Recipe from The Best Bake Sale Ever Cookbook by Barbara Grunes.

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