CHOCOLATE CRINKLE COOKIES
Crinkle cookies always remind me of Christmas. Every Christmas Eve, we visit our families back in Niagara and dig in to the endless supply of baked goodies. These crinkle cookies are inspired by those times.
We use a shredded, or ground chocolate for these. If you have one of our Drinking Chocolate tins on hand, that chocolate works perfect. Plus, if you want to jazz it up, you can try it with the peppermint of mayan!
Weigh out your butter and add to the saucepan. Place on medium heat and allow the butter to melt fully. Once melted, turn off the burner and set aside to cool slightly.
MIX DRY INGREDIENTS
Grab a medium sized mixing bowl and add all of the dry ingredients (except the powdered sugar). Mix together with a whisk. Next, form a well in the centre and set aside.
WHISK EGGS & VANILLA
In a small mixing bowl, crack your eggs and add the vanilla. Whisk well, ensuring it is fully mixed. Your wrist should feel the heat from this, as it takes a bit of work to emulsify the egg whites and yolks.
ADD BUTTER TO EGG MIXTURE
Now that the butter has cooled to the touch (and is still liquid), whisk it into the egg mixture. Once again, whisk well. I find it best to add the butter slowly as you mix away.
MIX WET & DRY INGREDIENTS
Add the nicely whisked wet ingredients to the dry. Grab a fork and mix together. Pay attention to the dough and only mix until there are no dry pockets. Do not over mix, as this will cause problems with your final cookies.
LET DOUGH CHILL
Grab a clean dish towel and cover the dough mixture. Find a place in the fridge and set a timer for 30 minutes. This step is crucial for the crinkle effect. We tested with varying chill times and found 30 minutes to provide the best results.
Once your timer goes off, grab the dough and a small spoon. Portion the dough into small 20 gram pieces. Roll until round. By weighing the dough, all cookies will bake evenly. It's a simple step that provides consistent results.
COAT IN SUGAR
SET UP YOUR BAKING PANS
Now that the dough balls have been coated, it's time to align them on your baking pans. Leave room for them to spread.
IT'S TIME TO BAKE
We are now ready to get these in the oven. Ensure your oven has reached temperature and slide in the soon to be cookies. Set your timer for 10 minutes. Once the timer goes off, pull the cookies and allow to cool. Use a scraper or fork or whatever you may have on hand to unstick them from the pan & enjoy!
TIPS & TRICKS
- Keep an eye on the butter and stir often. Remove from heat once melted (not boiling). I like to do the 'finger test', and will dip my pinky in the butter to see what the temperature is like. If it is quite hot, set a timer for 10 minutes and test again. You do not want to add the butter to eggs if it is too hot.
- When mixing the wet and dry ingredients, do not over mix.
- Cool the dough for at least 15 minutes. We suggest 30 as it provides the best results.
- Allow the cookies to cool before removing from pan. We tested when they were warm, and the bottoms remained stuck.
- If you do not have powdered sugar, you can get away with using cocoa powder (although more bitter), or white sugar. We found the fineness of the powdered sugar to work best, but if in a pinch you can swap it out.
You will need:
- 2x small mixing bowls
- medium sized mixing bowl
- small saucepan
- fork for mixing & spoon for portioning
- measuring cups and spoons
- baking pans
- dish towel
- 160g fresh milled, all purpose flour
- 105g cane sugar
- 75g coconut sugar
- 70g ground dark chocolate (or finely chopped)
- 40g natural cocoa powder
- 5g baking powder
- 1g salt
- enough powdered sugar to coat
- 55g unsalted butter
- 4g pure vanilla extract
- 2 large farm fresh eggs
- Melt butter in a small saucepan. Remove from heat and allow to cool slightly.
- Weigh out dry ingredients into a mixing bowl and form a well in the centre.
- In a small mixing bowl, whisk together the egg and vanilla.
- Whisk together the cool, yet still melted butter into the egg mixture.
- Add the butter mixture into dry ingredients and mix until combined.
- Cover bowl with a dish towel and refrigerate dough for 30 minutes.
- Turn on oven to 350ºF.
- Once dough has cooled, remove and portion out into 20g round balls.
- Pour the powdered sugar into a small bowl. Roll the formed dough to coat fully.
- Place the coated dough balls onto baking pans, leaving room to spread.
- When oven reaches temperature, bake for 10 minutes on middle rack.