Snow-Kissed Chocolate Crinkle Cookies
There's really no other cookie that matches the intensity of the chocolate flavor and yet offers a great crunch on the exterior. You won't be in the kitchen all day to create these, but they will taste like you have been.
Ingredients
- 1 C Light Brown Sugar
- A stick of unsalted butter softened
- 2 Eggs do not use brown eggs
- 1 1/2 Tsp Vanilla
- DRY MIXTURE
- 1/4 Tsp Salt
- 1 1/4 C Flour
- 3/4 - 1 C Unsweetened Dutch Cocoa Powder
- 1 1/2 Tsp Baking Powder
- Confectioner's Sugar
Instructions
- Preheat your oven to 350° F.
- Prepare your trays with silicone baking mats
- Wet Ingredients
- In a large mixing bowl (or your stand mixer bowl), add in the softened butter.
- Next, add in the eggs.
- Now the brown sugar.
- Vanilla.
- Mix this together.
- Let's move to the dry ingredients and add those in (you can thank me for not making you use a separate bowl to mix them in, it serves no purpose than to make an additional bowl to clean up!)
- Baking powder.
- Salt.
- Cocoa Powder (I add the heavier hand as listed on this to make it really yummy, but if you just want the taste and color of chocolate stay on the 3/4 C side.
- Add in the flour.
- Mix to combine.
- You can refrigerate your cookie batter at this point for a few hours or you could use it right away (which I do)
- Using a cookie scoop (1.5"), scoop a cookie ball, then dip it in confectioner's sugar before placing cookies 2" apart on your prepared baking pan.
- Leave them in a ball scoop, do NOT FLATTEN.
- The cookie will bake for 10-12 Minutes Do NOTE The cookies will CRACK on their own while baking.
- Don't over bake.
- Naturally, the first batch is going to be the longer bake of 12 minutes.
- By the second round, you will be at about 10 minutes firm.
- When you remove the cookie from the oven (with hot mitts on), firmly smack the pan against the countertop (I do this on a layered towel) and the cookies will crinkle more!
- Allow these to cool, then transfer to a cooling rack (about 10 minutes).
- Repeat the entire process above until all of our cookies are baked (approximately 24 cookies)
- Once cooled, snow cover the cookies again, or if you are not serving immediately transfer to an airtight container.
- If You Are Serving The Cookies
- Leave the cookies on the cooling racks.
- Before moving the racks, line the space with parchment paper, then place the cookies on the cooling rack over the parchment paper.
- Simply move the confectioner shaker over the cookies and snow cover.
- That's it.
- I do not suggest storing with confectioner's sugar on them, as it could melt from the moisture of the container.
Notes
You can refrigerate the dough for a few hours or you can use it right away.
I've always made them and baked them. Do dip your cookie balls in confectioner's sugar before baking and then once cooled you can add additional powdered sugar.
I've always made them and baked them. Do dip your cookie balls in confectioner's sugar before baking and then once cooled you can add additional powdered sugar.