A friend of mine made these cookies a few weeks ago.
It was love at first bite for me.
I wasn’t sure I was going to be able to restrain myself. They were SO good.
So, of course, I got the recipe.
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.
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.
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!
Chocolate Crinkle Cookies
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
1 tsp vanilla extract
1/2 tsp peppermint extract (optional)
- Preheat oven to 350 degrees F.
- Place the powdered sugar in a small bowl and set aside.
- If you don’t have a nonstick mat for your cookie sheets, grease them (2) with butter.
- In a large mixing bowl, combine the butter and sugar until creamy.
- Add one egg and beat until blended.
- Add the other egg and extracts and combine.
- In a separate bowl, combine the flour, cocoa, salt & baking powder.
- 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.
- Using a tablespoon (or cookie scoop) scoop up a rounded spoonful of dough. Form into a ball.
- Roll the cookie balls in the powdered sugar to coat.
- Place on the cookie sheets, about an inch or two apart. (I got four across on my cookie sheets)
- Bake 10-12 minutes. You’ll know they’re done when they are cracked and puffy.
- Remove from the oven and set aside to cool for about 2-3 minutes.
- Remove from baking sheet and allow to cool completely on wire racks.
- Store in an airtight container. (makes about 24 cookies)
Die of happiness.
You can thank me later.