A friend of mine made these cookies a few weeks ago.
It was love at first bite for me.

Seriously.

I wasn’t sure I was going to be able to restrain myself. They were SO good.

So, of course, I got the recipe.

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And tried to figure out when I’d have a good excuse to make a batch (or two).

That opportunity arose last weekend.  We were having a weekend picnic with our friends and then hiking afterwards.

Hmm… hiking = burning calories. I must find a way to replace said calories.

I know!

COOKIES!

And thus the baking began.

These are sort of a cross between a cookie and a brownie.  They have a little “bite” to the outside of them, but the inside is moist and soft (and chocolately) like a brownie.

They’re seriously good.

Dangerously so.

The original recipe is a Williams Sonoma recipe.  I changed mine up just a bit, so the recipe below is how I made them.

My friend tried one of mine on Sunday – she loved the modifications I’d made. I’d call that success!

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Chocolate Crinkle Cookies

Ingredients:

1/2 cup powdered sugar (or more if needed)
1 2/3 cup all-purpose flour (I used King Arthur white whole wheat)
1/2 cup Hershey’s Special Dark Cocoa Powder
1 1/2 tsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) butter, at room temperature
1 1/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 tsp peppermint extract (optional)

Instructions:
  1. Preheat oven to 350 degrees F.
  2. Place the powdered sugar in a small bowl and set aside.
  3. If you don’t have a nonstick mat for your cookie sheets, grease them (2) with butter.
  4. In a large mixing bowl, combine the butter and sugar until creamy.
  5. Add one egg and beat until blended.
  6. Add the other egg and extracts and combine.
  7. In a separate bowl, combine the flour, cocoa, salt & baking powder.
  8. Slowly add these ingredients to the egg/butter/sugar mixture, keeping your mixer speed on low.  The dough will get thick quickly. Beat until just blended.
  9. Using a tablespoon (or cookie scoop) scoop up a rounded spoonful of dough. Form into a ball.
  10. Roll the cookie balls in the powdered sugar to coat.
  11. Place on the cookie sheets, about an inch or two apart. (I got four across on my cookie sheets)
  12. Bake 10-12 minutes. You’ll know they’re done when they are cracked and puffy.
  13. Remove from the oven and set aside to cool for about 2-3 minutes.
  14. Remove from baking sheet and allow to cool completely on wire racks.
  15. Store in an airtight container. (makes about 24 cookies)

Die of happiness.

You can thank me later. Smile

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