I’ve been wanting to make chocolate crinkle cookies for quite some time now, but every time I bake cookies, I tend to always revert back to my good ol’ chocolate chip recipe. Today I felt like doing something a little different 🙂
I found came across this recipe while surfing TasteSpotting this afternoon, so I just had to give it a try. Instead of using baking powder, I accidentally used baking soda. Whoops…but thankfully, they still turned out delish!
Check em out:
They aren’t as puffed up as I had hoped they would be, but it was probably due to my fluke.
Here’s the recipe I used (adapted from Urban Spork):
- 1 cup of semi-sweet chocolate chips
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 1/2 cups packed light-brown sugar
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup whole milk
- 1 cup granulated sugar
- 1 cup confectioners’ sugar
- Melt chocolate chips in a heatproof bowl in the microwave. I generally heat for 30 seconds at a time and stir each time. Be careful not to burn the chocolate! Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Divide each piece into 1-inch balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 13 minutes. Let cool on sheets on wire racks and enjoy!
If you love chocolate, you have to try these!