One of our favorite cookies, Chocolate Crinkles have wonderful flavor. As these cookies bake, they puff up and crackle giving an interesting appearance.
Author: Epicurus.com Kitchens
Serves: 24 cookies
- 1/2 Cup confectioners' sugar
- 1 2/3 Cups all-purpose flour
- 1/2 Cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 Tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 Cups sugar
- 2 eggs
- 1/2 teaspoon Neilsen-Massey vanilla extract
Before you start:
- Preheat an oven to 350 degrees F.
- Grease 2 baking sheets with butter.
- Put the confectioners' sugar into a bowl and set aside.
Mix the ingredients:
- In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Turn off the mixer and scrape down the bowl with a rubber spatula.
- Add 1 egg and beat on medium speed until blended.
- Add the other egg and vanilla and beat until blended.
- Turn off the mixer and add the flour mixture.
- Beat on low speed just until blended.
Form the cookies:
- Using a tablespoon, scoop up a rounded spoonful of dough.
- Scrape the dough off the spoon into the palm of your other hand.
- Roll the dough into a ball.
- Roll the ball in the confectioners' sugar until covered.
- Place the balls on a prepared baking sheet.
- Repeat, spacing the balls about 2 inches apart.
Bake the cookies:
- When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes.
- Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
- Repeat with the rest of the cookies.
Adapted from Williams-Sonoma