Crinkle Cookies

These have to be Santa’s favorite cookies.  They are so incredibly good. It’s like a cookie and a brownie made a baby and then rolled it in powder sugar. They taste like the best of the brownie, you know that chewy top layer that’s all shiny. They are an absolute hit in my house and I know they will be in yours. 

I modified this recipe from America’s Test Kitchen. I just used what I had on hand and they still turned out pretty delicious. I made mine a little under baked because I like my cookie gooey. I also use salted butter, I know every recipe tells you to use unsalted butter because you never know how salty it’ll make your recipe. But my thought is that if you use your normal brand of butter anyway all it will do is enhance the flavor of whatever you’re trying to make.

Sorry for the short blog post this week. It’s Christmas time and we are busy with all the holiday activities. I’m also trying to get a little mentally organized for the year a head. I have so many new goals and ideas for this blog that I’m really excited for the year to come.

Crinkle Cookies


1cup (5 ounces) all-purpose flour

½ cup (1 1/2 ounces) unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 ½ cups packed (10 1/2 ounces) brown sugar

3 large eggs

1 teaspoon vanilla extract

4 ounce semi-sweet chocolate chips

4 tablespoons  butter

½ cup (3 1/2 ounces) granulated sugar

½ cup (2 ounces) confectioners’ sugar


Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

 Whisk brown sugar, eggs,  and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

 Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.

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