Categories: ChocolateCookiesCooking with the Books

Chocolate Crinkle cookies

There is not enough that I can say that would do justice to how good these chocolate crinkle cookies were. Crunchy exterior and almost a cake like interior and the perfect treat for any chocolate lover. Take my word for it and bake them today.

I have never had these cookies elsewhere but the texture of these always intrigued me and after I saw a few of my favorite IG accounts posting about them, I had to try them out.

I got the recipe off the America’s Test Kitchen Step By Step Holiday Baking Magazine. Its on their website as well and if cooking is your love their site is a good place to search for recipes. I tried a bunch of the magazine’s recipes during christmas- besides the chocolate crinkle cookies I tried their rosemary and olive bread and the british scones. All were great and made our christmas meals special. You can see pictures of the food on my instagram account.

While the cookies are relatively straight forward to make, they are a few points for a successful crinkle cookie that America’s Test Kitchen tells to keep in mind:

One is the use of both baking powder and baking soda.
Two, bake from dough that has been left at room temperature for ten minutes and not straight out of the refrigerator.
Three, using unsweetened chocolate keeps the cookies from being overly sweet
Four, roll dough in both granulated and confectioners’ sugar. The granulated sugar acts as a barrier that keeps the confectioners sugar from dissolving into the cookie while baking; thus resulting in crinkle tops with a black and white top.

And since the weekend is here and in case you are looking for things to do this weekend- have you seen the netflix documentary – Making of a Murderer?

V and I spent whole of last weekend holed up in our apartment binge watching one episode after the other. And the whole time both V and I had “what the hell was happening” expression on our faces. I will try not to go into too much detail and spoil it for someone who is yet to see the documentary. I can’t say for sure whether Avery is guilty or not. The documentary does point to his innocence but there is evidence that has not been shown in the documentary that is not favorable to Avery’s case. But, what the documentary does prove to show is that there were enough causes for a mistrial and his guilt was not proven “beyond reasonable doubt”. Or well, that’s what I thought. What did you think?

And if you are the one of the very few who still hasn’t seen the documentary, bake these cookies and some chicken tikka pizza and have your weekend sorted out for you.

Chocolate Crinkle cookies

Recipe Type: cookies

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 22

Crunchy exterior with a soft chocolatey centre.

Ingredients

1 cup all purpose flour
1/2 cup cocoa powder, unsweetened
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1.5 cups brown sugar
3 large eggs
4 tsp instant espresso powder (optional)
1 tsp vanilla extract
4 ounces unsweetened chocolate, chopped
4 tbsp unsalted butter
for coating
1/2 cup granulated sugar
1/2 cup confectioners' sugar

Instructions

Preheat oven to 325 F /170 C and line 2 baking sheets with parchment paper.
In a bowl whisk the dry ingredients- flour, cocoa, baking powder, baking soda and salt.
In another large bowl whisk the brown sugar with the eggs. Add in the espresso powder and vanilla.
Melt the chocolate with the butter in another bowl, stirring every minute on 50% power. It should be melted.
Whisk in the melted chocolate and butter mixture into the brown sugar mixture until combined.
Gradually fold in the dry ingredients, mixing till no dry streaks remain. Let the dough sit for 10 minutes at room temperature.
Fill two shallow dishes with confectioners sugar and granulated sugar respectively.
Scoop two tablespoons dough and roll them into balls. Drop the rolled balls into granulated sugar and then roll in the confectioners' sugar, coating evenly.
Evenly space dough balls on sheet, keeping 11 per sheet.
Bake cookies, 1 sheet at a time until puffed and cracked but centers still soft, about 12 minutes, rotating halfway through baking.
Cool completely on sheet on wire rack.