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© 2020 Dessert'D Organic Bake Shop

Chocolate Crinkle Cookies

Delaney and I met on this day, fourteen years ago. Sometimes we celebrate the anniversary of our meeting and sometimes we don't. But, I thought today it might be appropriate to bake him one of his favorite cookies. I developed this Chocolate Crinkle Cookie recipe in the fall when I was working on the holiday recipes. I had planned to post then, but the calendar just filled up with other recipes while I was tinkering with this one.



Delaney fell in love with these cookies and kept asking for them again and again. This is a really easy Chocolate Crinkle Cookie recipe that is really chewy and chocolatey, which is what he loves most about them. I love simple recipes that are really easy to execute but make a big impression, and that's exactly what these cookies do! Not to mention, right about now might be the time when everyone is sick of dieting and needing something to indulge in. When you bake this recipe you will not be disappointed! Find the recipe for my easy Chocolate Crinkle Cookies below.




Chocolate Crinkle Cookies

Makes 20


Dough

1 stick organic salted butter, softened

1/2 cup organic cane sugar

1/2 cup organic packed dark brown sugar

2 large organic eggs

1 large organic egg yolk

212 grams (1 2/3 cups) organic all purpose flour

43 grams (1/2 cup) organic Dutch cocoa, sifted

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon organic ground vanilla bean


Topping

47 grams (1/3 cup) organic cane sugar

57 grams (1/2 cup) organic powdered sugar, sifted


Method

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.


To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk and mix just slightly, enough to break the yolks.


In a separate bowl, add the flour, cocoa, baking powder, sea salt, and vanilla bean and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.


In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping. Using your hands, form the dough into 20 balls and roll them in the cane sugar first, then in the powdered sugar and flatten them slightly so they are about 2-inches in diameter. Place on the prepared cookie sheets, spacing them at least 1-inch apart.


Bake for 11 minutes or until cracked and dry around the edges edges. Allow to cool completely on the baking sheets.


Store in an airtight container for up to 7 days.


Gluten Free - Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend.


High Altitude – Bake at 375°F for 8 minutes or until cracked and dry around the edges.