Blog Hop Cookie Swap: The St Russell's Crinkle Cookies
We all have our weaknesses
For us, that weakness is cookies. We love them. And we are pretty sure they love us too. So what better time of year to share our favorite cookie recipe than during the holidays?! We are so excited for the opportunity to participate in the Blog Hop Cookie Swap with a great group of people!
Recently, on our Instagram story Stephen posted the process of baking these cookies and SO MANY people ask for the recipe. Today we are sharing the recipe for maybe the most delicious, soft, festive-looking cookies that just scream:
“IT’S THE MOST WONDERFUL TIME OF THE YEAR!”
We love these cookies for their deep chocolate flavor, a texture that is soft but not gooey, and a perfect balance of sweetness. I know, right now you’re thinking: “Yeah right guys, I can see you rolled these in granulated AND confectioners sugar” But trust us here - these bad boys are that perfect balance of sweetness and chocolate bitterness . Here, we’ve started with The America’s Test Kitchen Recipe (Go Boston!) and throw in a couple of our own adaptations. Let’s get started!
Chocolate Crinkle Cookies
Here’s what you’ll need:
1 cup (5 ounces) all-purpose flour
½ cup (1 1/2 ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 1/2 ounces) light brown sugar
3 large eggs
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup (3 1/2 ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar
#30 Scoop - If you’re fancy.
If you’re not (like us) a couple spoons will do
Here are the instructions:
Adjust your oven rack to the center position and preheat your oven to 325 degrees. While that is preheating, line a couple baking sheets with Parchment Paper and take out 3 mixing bowls.
In bowl one, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a larger bowl, whisk brown sugar, eggs, and vanilla.
Place your chopped unsweetened chocolate and butter in a third (microwavable) bowl and microwave on medium power until melted. Keep an eye on this part and stir occasionally.
Whisk the chocolate mixture into your egg mixture until combined. Then fold in the flour mixture until no dry streaks can be found.
*You’ll want to do all the mixing by hand here- using an electric mixer can make the final texture of the cookies too firm. Because, you know, science.
Let the dough sit for 10 to 15 minutes. The dough is going to seem loose - it’s supposed to be. This waiting period allows it to firm up just the right amount.
Grab two shallow bowls and put your granulated sugar in one, and confectioners sugar in the other. Divide dough into 2-tablespoon sized portions. (Here’s where the scoop comes in handy.) This dough is pretty sticky so you might not want to roll it in your hands. Use the #30 scoop or two spoons to form the balls then drop into the granulated sugar, roll to coat. transfer the dough ball to the confectioners sugar and do the same. Place the dough balls on your prepared baking sheets, spacing the balls evenly to give them room. We put 8-10 per sheet.
Bake the cookies, one sheet at a time until they look puffed and cracked and the edges have begun to set. Bake for around 12 minutes, rotating the baking sheet halfway through. After removing from the oven, the cookies may seem underdone between the cracks but fear-not. Allow the cookies to cool directly on the baking sheet before serving. Then, yum.