Chocolate Crinkle Cookies

I got black cocoa powder from King Arthur Baking and I’m trying to come up with creative things to do with it. Crinkle cookies are simple cookie dough rolled in powdered sugar to create a cracked or “crinkle” effect. So fun!

Tips for the best Crinkles

Roll your dough through granulated sugar before you roll through powdered sugar. This makes sure the powdered sugar does not melt into the dough in the oven

The chilling process is extremely important for these cookies. I prefer putting my dough in the freezer to create a blast chilling effect, but you can also refrigerate your dough for an hour or until you’re ready to bake to ensure the best results.

It is super important to cream together your butter and sugar very well. Beat for about 5 minutes on medium speed to incorporate air into your batter, which helps you achieve the best crinkle in the end.

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 10 mins | Chill time: 1 Hour | Bake time: 12 mins

Ingredients:

• 1/2 cup butter

• 1 egg

• 1 cup flour

• pinch salt

• vanilla extract

• 1/2 cup granulated sugar

  • 1/4 cup for rolling

• 1 cup powder sugar

• 1/4 cup brown sugar

• 2 tbsp black cocoa powder

• 1/2 tsp baking powder

Instructions:

1. start by creaming together your softened butter and sugars and mix until light and fluffy

2. + vanilla and egg & mix well

3. + dry ingredients & mix until combined

4. using a cookie scoop roll your dough into balls

5. add 1 cup of powdered sugar to a bowl and set to the side

6. pour 1/4 cup of sugar into a small bowl and roll each dough ball in the granulated sugar before rolling it through the powdered sugar

7. rolling the dough in granulated sugar before the powdered sugar prevents the powdered sugar from absorbing into the dough

8. chill in the freezer while your oven preheats to 350°F (or refrigerate for 1 hour)

9. bake for 12 mins (depending on the size of the cookie)

10. remove from the oven, cool & enjoy !