Chocolate Crinkle Cookies
January is my least favorite month. While I do love seeing the snow outside my window as I snuggle down under a layer of blankets with some tea, there is something about the long hours of darkness that just seems to drain the life out of me. So what to do? Bake cookies, of course, specifically, these delicious chocolate crinkle cookies. With a soft brownie-like inside and crispy sugar coated outside, they are a little treat to get me through until the flowers start growing again.
I had never heard of these cookies until I saw them popping up on the many IG cooking pages I follow. To be honest, I’m sort of convinced someone just made a mistake while working on a cookie recipe and these were created. But what a lucky mistake for all of us!
Anyway, I did some research on the “science” behind these cookies and tried to understand why the tops crack open. It seems that adding baking soda to the baking powder somehow causes the insides to rise in a way that causes all the little lines. I watched them carefully as they baked. When they were still semi-flat balls as we neared the end of the time I estimated I needed, I was worried and then – BAM! – cracks.
If you, too, are in need of a little treat to get through this long month, give these chocolate crinkle cookies a try. They are quick, easy, and delicious!
Chocolate Crinkle Cookies
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup butter
- 8 oz semisweet chocolate
- 3/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
Sugar Coating
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 325 degrees.
- Line baking sheets with parchment paper or baking mats.
- Melt the butter and chocolate together. Cut the butter into large chunks and break the chocolate into squares. I use the microwave, heating it in 30 second increments. Stir between each heating until fully melted.
- Set the butter and chocolate to cool down for a few minutes.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Transfer the butter and chocolate mixture to a large bowl.
- Add the granulated sugar to the butter and chocolate mixture. Stir until fully combined.
- Add the egg and stir until fully incorporated.
- Add the vanilla and mix.
- Add the dry ingredients to the wet ingredients. Don't over mix, just make sure there aren't any pockets of flour.
- Prepare two small bowls for the topping, one for the granulated sugar and one for the powdered sugar.
- Scoop out about a tablespoon of cookie dough and roll it into the ball.
- Roll the ball first into the granulated sugar and then into the powdered sugar.
- Put the prepared cookie balls onto the trays, leaving a decent space in between.
- Bake for about 15 minutes. In this particular case, it is better to bake only one sheet at a time.
- Let cool on the tray for about five minutes and remove to a wire rack.
