It’s a shame to relegate delicious Christmas cookies to just once a year. So here is a taste-alike recipe for our coveted Chocolate Crinkle Cookies!
Yields approximately 2 dozen cookies.
EQUIPMENT
- Oven, preheating to 350* F
- Ingredient scale set to grams OR a set of measuring cups
- A set of measuring spoons
- Baking Sheets lined with Parchment paper (or silpats, if you’re into those)
- An electric mixer with a paddle attachment OR a sturdy bowl and spoon and strong arms.
- A large and small bowl (or two large and one small if you’re not using a mixer)
- A cookie scoop (#40 or tablespoon scoop) or spoon or melon baller
- Rubber Spatula
INGREDIENTS
DRY:
- 120 grams All Purpose Flour (1 Cup)
- 42 grams Dutch Processed Cocoa Powder
- 1 teaspoon (TBSP) Baking Powder
- 1/2 TSP salt (table salt / or any fine grain salt)
WET:
- 198 grams granulated or fine grain sugar (xx Cups)
- 2 large eggs
- 55 grams unsalted, room temperature butter (half a stick)
COATING:
- 10x / powdered sugar
DIRECTIONS
- In a bowl, add all your dry ingredients and combine with a fork or whisk
- In a second, larger bowl (or your mixer bowl), add your butter and sugar and mix until fluffy.
- Add your egg to your sugar mixture and mix until well combined.
- Pour your dry mixture into your wet mixture and SLOWLY combine it until just mixed There should be no flour clumps in the bottom of your bowl. If you over mix it, you will make tougher cookies so feel free to do the last bits by hand.
- Scrape down the sides of your bowl, cover it, and put it in the fridge for at least an hour. These cookies are a pain in the tushy to scoop even if they are cold enough but *super* annoying and sloppy if they’re not cold. Feel free to leave these in the fridge overnight before scooping.
<an hour or more later>
- Preheat your oven to 350*F.
- Pour some confectioners sugar into a bowl.
- Grab your cookie scoop and start scooping your cookies, dumping them into the powdered sugar and rolling them around until they’re all covered. If your cookies are sticking to the cookie scoop, dunk your scoop in the powdered sugar before scooping your next cookie to help release them.
- Place them 2″ apart on your baking sheets.
- Bake for 10-12 minutes. You’re looking for that good crackle on top. If you lightly touch the top of a cookie, it should have some resistance, not feel liquidy. Bake them longer if they’re liquidy. [Be aware that all ovens lie so go by your instincts and how the cookie looks and feels versus the timer.]
- Once your cookies are done, let them cool slightly before digging in!
Enjoy!
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