Thursday, January 24, 2013

Chocolate Crinkle Cookies

Decided we needed a few sweets in the house, so I made a double batch of Chocolate Crinkle Cookies.  I reviewed a few recipes and based on the last time I made these and they turned out a bit flat, I decided to add a bit more flour.  I liked the results.  The recipe below is for a single batch, but I recommend doing the double batch and freezing some tasty sweets for a future date.  A single batch makes about 3 dozen cookies.


1 1/4 Cups firmly packed brown sugar
1/2 Cup  Butter, softened
1 teaspoon vanilla extract
2 Eggs
2 1/4 Cups Flour
6 Tablespoons unsweetened Cocoa
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
10 oz bag of Chocolate Chips (I recommend Ghiraardelli 60% Cacao Bittersweet Chocolate)

1/3 Cup Sugar
1/2 Cup Powdered Sugar

Combine brown sugar, butter, vanilla extract, eggs, cocoa, salt and baking soda.  I use a electric mixer on medium speed until all ingredients are well combined.

Next add the flour 1 cup at a time.

Last stir in the chocolate chips by hand - it's a great forearm workout :-)

Chill dough for an hour.

Heat oven to 375 degrees

Next put the granulated sugar in one small bowl and the powdered sugar in another small bowl.  Shape dough into 1 1/4 inch balls.  Roll in granulated sugar and then in the powdered sugar.  Place 2 inches apart on an ungreased cookie sheet.

Bake 10 minutes or until cookies are set.  Cool slightly on the cookie sheet, then move cookies to paper towels to cool completely.

Roll cookie in powdered sugar
Roll cookie in granulated sugar

Finished product

Cookies ready to go into the oven

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