Chocolate Crinkle Cookies
A perfectly crackled crinkle cookie that isn’t so sweet that it hurts your teeth is hard to find. They are so irresistible looking in holiday cookie spreads, but I’m always disappointed by the lack of flavor, the one note saccharine sweetness that makes my teeth ache. These are not only perfectly crackled (thanks to a double dip in two kinds of sugar), but have a depth of dark chocolate flavor that makes for a chewy, fudgey cookie reminiscent of the perfect brownie with the crackle and crunch of the sugar coating. I’ve paired back on the sugar in the cookie itself so the sugar coating doesn’t overpower the chocolate flavor. These make a wonderful addition to a cookie gift box or holiday spread. The powdered sugar is just so cheerful looking!
Ingredients:
1 cup flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
3 eggs
1 teaspoon vanilla
4 ounces dark chocolate, chopped
(I love Alter Eco or Theo 70%)
4 tablespoons butter
For rolling:
½ cup sugar
½ cup organic powdered sugar
Directions:
These cookies need a little rest in the fridge before baking, but I promise it’s worth it for the fudgey, chewy delight that is a crinkle cookie! First, we’ll melt the butter and chocolate. You can melt them in the microwave together, but I like to create a double boiler on the stove. I take a small pot and add about a cup of water and place a bowl over top, just big enough not to touch the water but rest over top of the pot. Place the chopped dark chocolate and butter in the bowl and bring the water to a simmer. The steam under the bowl will gently melt the butter and chocolate. Set it aside to cool a bit. In a large bowl, whisk the eggs, brown sugar, and vanilla. Add the melted chocolate and butter and whisk well. Fold the flour, cocoa powder, baking powder, baking soda, and salt in. Pop it in the fridge for about an hour or up to a day.
When you’re ready to bake the cookies, preheat your oven to 350 degrees F. Scoop in a tablespoon size ball and roll first in granulated sugar, then powered sugar. Place on a parchment lined baking sheet about 2 inches apart. Bake for 12-14 minutes. They will seem a bit undercooked, like a brownie, but they set as they cool! Enjoy!
