Chocolate Crinkle Cookies
These delectable chocolate crinkle cookies are a delightful treat that will satisfy any sweet tooth. With a crackled and puffed exterior dusted in confectioners' sugar, these cookies are both visually appealing and utterly delicious. The rich cocoa flavor combined with a hint of vanilla creates a perfect harmony in every bite. Whether you're baking these for special occasions or a simple indulgence, these chocolate crinkle cookies are sure to be a hit with everyone. Enjoy the process of baking and savoring these delightful treats!
— Constant Cookbook
Ingredients
- 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 vanilla extract
Instructions
- Preheat an oven to 350°F (180°C). Grease 2 baking sheets with butter. Put the confectioners' sugar into a bowl and set aside.
- 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.
- Using a tablespoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball, then roll the ball in the confectioners' sugar until covered. Place the ball on one of the prepared baking sheets. Repeat, spacing the balls about 2 inches (5 cm) apart.
- 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. Transfer to a wire rack and let cool for 15 minutes. Transfer the cookies to the wire rack and let cool completely. Repeat to bake the remaining cookies. Makes about 24 cookies.
- Adapted from Williams-Sonoma <i>Kids Baking,</i> by Abigail Johnson Dodge (Oxmoor House, 2003), and Williams Sonoma <i>Dessert of the Day,</i> by Kim Laidlaw (Weldon Owen 2013)
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