These are just the chew-iest, butter-iest bites of heaven. Valentine's day is right around the corner, so there is no better time that today to bake these (I mean, you really don't need an excuse to bake these) With the slightest hints of chocolate and vanilla together these are surely going to become a favorite.
Before today, I only rolled these chocolate crinkle cookies in confectioners’ sugar. However, these particular crinkle cookies are extra moist so the confectioners’ sugar always ends up melting a bit and/or turns yellow-ish as a result from melting. Not a problem, but if you want stark white confectioners’ sugar on top, coat the cookie dough balls in a little granulated sugar first. Just a light layer, then go heavy on that confectioners’ sugar topping.
As the cookies bake, the confectioners’ sugar coating crinkles and cracks as the cookies take their shape. Hence, the cute crinkle name. I love these.
The cookie dough needs to chill. Trust me on this. The cookie dough is much too sticky to bake right after mixing. Do you want thick cookies that don’t spread all over your cookie sheet? Chill your cookie dough. There’s no shortcut!
Yield: 28 cookies
INGREDIENTS:
1/2 cup Butter, softened
1/2 cup Brown sugar, lightly packed
1/2 cup Granulated sugar
2 Eggs, room temperature
2t Vanilla extract
2-3t Red food coloring
2t Baking powder
2-1/2 cups All purpose flour
1/4 cup Cocoa powder
1/2t Salt
1/2 cup Powdered sugar, for rolling
DIRECTIONS:
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, Mix together butter, granulated and brown sugar till fluffy. Then add in the vanilla extract, the food coloring and the eggs, one at a time, mixing in between each egg scraping down the sides and bottom of the bowl as needed.
In a separate bowl, sift in the flour, cocoa powder, baking powder and salt, and mix until combined until combined.
With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Do not overmix the dough.
Chill the dough for 30 mins or overnight (chilling makes scooping the cookie dough easier).
If you do not want to chill the dough, using a greased tablespoon measure spoon out 1T cookie dough balls and roll the cookie dough in icing sugar and place them onto a parchment lined baking sheet, arrange them 2-3 inches apart on the baking sheets.
Preheat you oven to 350°F (177°C). Bake the cookies for 11-13 minutes. Allow to cool for at least 15 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Enjoy <3
NOTES
Make ahead & freezing instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days (step 4). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Roll the frozen cookie dough in icing sugar and bake the cookie dough balls for an extra minute, no need to thaw.
Comments