Chocolate Crinkle Cookies
Is it too late for one more festive cookie recipe??
I’m going to say no! I didn’t bake half as many treats as I normally do this year – life has just been crazy – but I did find time to make a few tried and true favorites that both the kiddo and I like to snack on. Molasses cookies are always on the menu, and some type of sugar cookie, and a recent addition to our list of ‘must-haves’ has been these massive, chewy on the inside and crunchy around the edges chocolate crinkle cookies!
When you first get this dough mixed together it’s going to seem really really wet. I promise it gets better. The soft dough contributes to the luxe, fudge-y texture that the finished cookie has (The are legit like little brownies in the center!) After the dough has sat for about 15 minutes, the flour will have a chance to hydrate from the liquids in the dough and it will become a bit stiffer. It still isn’t a hard dough though. I find it’s helpful to form the dough balls with a scoop, and then drop them directly into the granulated sugar. I shape them into balls while rolling them in the sugar, which helps keep my hands cleaner, and prevents them from sticking too much.
I got the idea for these guys from one of my issues from Cooks Country. I’d never thought to first roll the dough balls in granulated sugar before rolling them in powdered, and I’m so glad I read this tip! The difference is night and day! Where before I was struggling with the confectioner’s sugar melting into the cookie and was winding up with a very indistinct crinkle pattern, with this minor change I now get gorgeous crinkles on every cookie that really pop.
I used Earth Balance soy free buttery sticks in these to keep them safe for my little guy to eat and also adjusted the flour by a bit as I’ve found I need a little more flour when I’m using dairy free butter to keep the cookies from turning oily. If you are using normal butter, keep the amount of butter the same, and decrease the flour by 1/4 cup. My favorite brands of soy and dairy free chocolate are enjoy life and guittard. Both are delicious (and a little pricey!) and work great in this recipe. If you can’t find a vegan and soy free bar chocolate, chocolate chips will work, but the final texture of the cookie will be slightly less fudgy.
I know it’s the middle of January, but now that the holidays are officially behind us, I can’t help but start looking forward to spring already. Is that too soon? I am so ready to get my seeds started and get planning my garden this year (does that make me old!?)
- 1 1/4 Cups All-Purpose Flour
- 1/2 Cup Dutch Processed Cocoa Powder
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 4 Tbsp Dairy & Soy Free Butter
- 4 oz Unsweetened Chocolate, chopped
- 1 1/2 Cups Brown Sugar, Packed
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/2 Cup Granulated Sugar
- 1/2 Cup Confectioner’s Sugar
Heat the oven to 325 degrees and line two baking sheets with parchment.
In a medium bowl whisk together flour through salt.
In another small bowl cube the butter and add the broken chocolate. Microwave, stirring every ten seconds until smooth, 3 – 4 bursts. Let cool for 5mn.
Meanwhile, whisk the brown sugar, vanilla and eggs together in a large bowl until well combined and slightly aerated. Slowly drizzle the chocolate mixture in, whisking constantly until well combined.
Add the flour to the liquid in two additions, folding it in until well combined. Cover the bowl with plastic and set aside for 15mn to allow the flour to hydrate.
Using a scoop, or two spoons, take about 2 Tbsp of dough and form it into a ball, dough will be soft. Roll it in the granulated sugar, then the powdered sugar, and place on prepared sheets about 2″ apart. Repeat with remaining dough, covering dough between batches to prevent drying out.
Bake cookies until just set, they will be puffed and cracked and still look slightly uncooked in the middle, 10 – 12 minutes. Let cool 5mn on sheet, and then transfer to a rack to finish cooling. Cool completely before storing. Can be frozen for up to three months.