I love baking with my kids, especially during the holiday season. My daughter loves to read the recipe and helps me with the mixing and stirring. Which is why I always look forward to holiday baking. My kids love cookies in all shapes and forms. They also love chocolate in all shapes and forms. So, I like making these healthy-ish whole wheat chocolate chip cookies or these easy chocolate drop cookies or these amazing world peace cookies. But they love these chocolate crinkle cookies. What are crinkle cookies you ask?? These have distinct crinkles on top which makes them very pretty and highly inviting. They are softer and have a cakey texture. If you want to know the reason behind the crinkle top, then check out Cook’s Illustrated’s explanation on the science behind it. As I said before, these are perfect to bake with kids. My daughter helps me make the dough and roll the dough in the sugar. It’s a fun afternoon activity with the kids and they will love getting their hands messy. The other important ingredient to get the crinkle effect is powdered sugar aka confectioners sugar. The other ingredients you need are:
unsalted buttergranulated sugarall purpose floureggsbaking powdervanilla extractsaltespresso powder (optional)
Instructions
In a small saucepan or a microwave-safe bowl, combine chocolate and butter. Heat until butter is melted and remove from heat. Stir until the chocolate is melted and the mixture is smooth. Set aside. In a large mixing bowl, beat eggs, sugar, vanilla extract and espresso powder. Stir in the chocolate mixture, baking powder and salt. Mix until combined. Finally add the flour and mix until combined. Cover and put the bowl in the fridge for 2~3 hours or overnight. This will firm up the dough considerably. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Place the confectioners sugar in a bowl. Using a small scoop or a spoon, scoop out heaping teaspoon-sized portions of the dough (about 1¼" in diameter). Drop them into the bowl of sugar. After adding about 4~5 cookie balls, shake the bowl to coat the balls with sugar. Don’t try to add more then 4~5 in the bowl – they might tend to stick each other instead of being evenly coated with sugar. Place the cookies on the prepared baking sheet, leaving about 1½" between them. Bake the cookies for 10~12 minutes. Switch the baking sheets midway through baking. Cookies flatten out and acquire the distinctive ‘streaked’ appearance while baking. Remove from the oven and let the cookies cool on a wire rack.
Tips
Some of the bittersweet chocolate can be subbed with semisweet chocolate.Make sure not to crowd the bowl with confectioners sugar with dough balls. They tend to stick each other and will not be evenly coated with sugar.Store cooled cookies an airtight container at room temperature for up to 1 week. Or freeze for longer storage.Espresso powder in the recipe is optional. you can totally skip it.for a deep chocolate flavor - add 2 teaspoonsfor mocha flavor - add 1 tablespoon
Few more holiday bakes to try
Christmas StollenChocolate chip MandelbrotChocolate vanilla biscottiEggless cut out cookiesButtery crescent cookiesNo bake cookie butter cheesecakeEggless lime cookies
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
