Friday

Chocolate Crinkle Cookies


 I made these last Sunday, had a couple for breakfast on Monday and have been dreaming about them since. They were good. Real, real, good. 

 RECIPE

1 Cup (2 sticks) Butter at Room Temperature
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs at Room Temperature
2 tsp. Vanilla
2 Cups Flour
1 1/2 Cups Cocoa Powder (don't use dutch)
2 tsp. Baking Soda
1/2 tsp. Salt
2 Cups Semi-Sweet Chocolate Chips
2 tsp. Milk
1 Cup each of Sugar and Powdered Sugar 
placed in separate bowls  

In your stand mixer, beat butter and sugars for a few minutes, scraping down the sides of the bowl. 

Add vanilla

Add eggs, one at a time. 
Scrape sides of bowl and beat on high for 2 minutes.

In a separate bowl, combine flour, cocoa powder (higher quality=better flavor), baking soda & salt and whisk.

While the mixer is on low, slowly add your dry ingredients, being sure to scrape the bowl. Mix only until incorporated. Your dough will be a sticky texture, this is normal. Add milk a little bit at a time if you feel as though the dough is too thick, then add chocolate chips and mix them until incorporated. 

PUT YOUR DOUGH IN THE REFRIGERATOR
for at least 3 hours, and up to 24 hours. I know, it's no fun and adds to the time it takes to make these cookies, but this step cannot be skipped. Last Sunday I made the dough before church and it was ready to go when we were home. Worked out quite nicely.

Take the dough out of the fridge, try a bit of it, and let it sit on your counter for 15 minutes before scooping. 

Pre-heat oven to 350.

Use a cookie scoop (or whatever you have) to scoop your dough- the cookie scoop helps the uniformity and keeps all the cookies near the same size.

After you scoop, roll the dough into a ball with your hands: then roll the dough in your granulated sugar bowl AND in your powdered sugar bowl next. I know. MORE sugar? But...if you are going to eat a cookie, EAT a cookie. This one is magical with both sugars. It is. 

Line your cookie sheets with parchment paper and place the sugar covered goodness on the pan. Bake 8-9 minutes.
 (8 was perfect in my oven)

When the cookies come out, if they are still rather ball shaped, use a spatula to lightly press the tops down. Lightly is the key word. Let the cookies cool on the sheet for 2 minutes or so and then transfer them to a cooling rack.

These cookies were AMAZING out of the oven. Warm, chocolaty goodness with sugar on top- basically it's a brownie in cookie form. It's amazing as is, or with warm caramel drizzled on top, yup, I went there. Enjoy!



No comments:

Post a Comment