Chocolate Crinkles
Today, we are featuring one of our incredible Delight girls who is in our Culinary Arts & Photography group! Not only do these cookies sound amazing, these images make my mouth water!
by: Samantha Hartzell
“Ever since I was little I’ve been making cookies around the holidays to share with family and friends. Cookies are one of the simplest sweets, yet so yummy, with these cookies being no exception. They are soft, full of dark chocolate flavor, and the perfect mix between a cookie and brownie.
Rolled in confectioner’s sugar, then baked, they crinkle into the prettiest design. These simple, yet stunning cookies are sure to become a family favorite. Make sure to slightly under bake them to keep them from drying out. ”
yield: 2 DOZEN
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup confectioners’ sugar
DIRECTIONS:
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
Cream together the butter and sugar until light and fluffy, then mix in the eggs & vanilla.
Add the flour, cocoa, baking powder & salt and gently mix until a soft dough forms.
Scoop rounded teaspoon fulls into a bowl of confectioner’s sugar and coat each cookie ball generously with the sugar.
Place the cookie on the baking sheet about 2-3 inches apart (they do spread) and bake until cookies are set and the tops crack, 10-13 minutes.
Be careful to not over bake the cookies! Completely cool cookies on a wire rack before storing in an airtight container. Cookies keep for 3-4 days in an airtight container
Variations:
There are so many yummy variations you could do! Add some cinnamon (1/4 to 1/2 teaspoon) and a dash of cayenne pepper for mexican chocolate cookies!
Add chopped Andes mints and/or 1/8 teaspoon mint extract for yummy mint cookies! Add some orange rind for chocolate orange cookies. There are so many possibilities!
