Chocolate Crinkles

When I was a kid we would take frequent trips to a local orchard for pies, apples, donuts and cider. They also sold cookies and one of my favorites was the Chocolate Crinkle. I loved the rich, craggy, chocolate cookie dusted with confectioner's sugar, so when I saw this recipe for Chocolate Crinkle Cookies over at Ommy Noms I thought I'd give it a try.


You all know I'm not a baker, but the recipe was really simple and the results were delicious. I had my doubts, though. The mix looked more like cake batter than cookie dough, even after chilling for 4 hours. And the cookies didn't cook in the 10-12 minutes stated in the recipe, so I had to put them back in the oven. Thankfully, after they cooled the cookies crisped up and finally resembled the beloved chocolate crinkle from my childhood.

Note - This made a ton of cookies, and they were pretty large because I don't own cookie scoops, so I'd cut the recipe in half next time. They also didn't cook in 12 minutes so I upped the cook time to 15 to 18 minutes.

Chocolate Crinkles
Ommy Noms

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup confectioners' sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. The dough will resemble cake batter and remain sticky, even after chilling.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. I needed 4 cookie sheets total. Roll dough into one inch balls, using a number 50 size scoop if available. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated oven for 15 to 18 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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Big Fat Chewy Chocolate Chip Cookies

The last time I made these Big Fat Chewy Chocolate Chip Cookies they came out flat and crispy, which wasn't at all what I was going for. I asked around and it turns out the recipe I was using (which has made the rounds on lots of blogs and my cooking board) leaves out a crucial step. Since it calls for melted butter you need to refrigerate the dough before baking so the butter has a chance to reharden. This batch of cookies:


... looked like bakery-quality, if you ask me. We all know I don't bake that often so I was really impressed with these cookies. My batch of dough made 16 nice, big cookies.


I brought them to SP's brother's house on Sunday for a meet-and-greet with our nephew who was born in December and they were a huge hit. Now that I know the missing step these will be my go-to cookie recipe from now on.

Best Big, Fat, Chewy Chocolate Chip Cookie
From Allrecipes (with the addition of one step)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Place the dough on a large piece of wax paper, cover and refrigerate at least 30 minutes or up to one day.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, rotating the sheets halfway through the cooking time, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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