Thoughts Before Baking:
Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!
I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.
Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.
But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.
From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.
Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.
- 1.5 Cups of Unbleached All-Purpose Flour
- 1.5 Cups of Sugar
- 1.5 Teaspoons of Baking Powder
- 3/4 Teaspoon of Salt
- 6 Tablespoons of unsalted butter, melted
- 3/4 Cup of Cocoa Powder, natural or Dutch
- 3 Large Eggs
- 1/2 Teaspoon of Vanilla Extract
- 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies
- Preheat the Oven to 350 degrees F.
- Lightly grease two baking sheets.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
- Once cooled, add the eggs and the vanilla-stirring to combine.
- Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
- Scoop the dough by tablespoonful and roll into balls.
- Roll in confectioner’s sugar to coat.
- Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
- The cookies will spread out and form cracks, the insides looking a little wet.
- Remove cookies from oven and cool for 5 minutes before transferring to wire rack.
Thoughts After Baking:
What did I think?
You should defintely make them yourself.
For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies
For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies
For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes
For more recipes, go to Crostini