These Chocolate Crinkle Cookies are rich, sweet, and deeply irresistible. They’re tender and almost gooey on the inside with chunks of dark chocolate studded throughout. And they’re made by hand, without a mixer. These babies are ridiculously awesome.
Are you a nap person? I love a good nap on a weekend afternoon. There’s something so freeing about escaping your responsibilities for an hour or so and just completely shutting off your brain. I’m not very good at taking a break when I’m awake, so maybe sleeping is the only way I can relax.
When I wake up, I almost always want a cup of tea and something sweet to get me restarted. I go digging through the cupboards for a spoonful of Nutella or a store-bought biscuit to charge me back up and get me back to work for the afternoon. The days when I have something home baked, safely tucked away in a flowery tin in the kitchen, those are the best days.
Every time I make these Chocolate Crinkle Cookies, they don’t last very long. Can you imagine taking a beautiful, guilt free nap on a Sunday afternoon, then waking up and eating one of these? And then maybe just one more. You basically can’t get enough.
They’re the perfect balance of sweetness with their geneous coating of powdered sugar baked right in. But they’ve also got a serious chocolate intensity. I used a 70% cocoa dark chocolate bar, roughly chopped, for these little cuties. They may look adorable, but they don’t mess around. Once you try one, you won’t be able to stop thinking abou them.
How to make Chocolate Crinkle Cookies
This is not your typical cookie making method, though all the ingredients will look familiar. We’re going for a dense, fudgy texture here. We start by adding all our dry ingredients, including the sugar, to one big bowl and whisking them together as if we were making muffins. Then we rub in softened butter with our hands. It’s messy. It’s fine. Then we fold in a whole mess of chopped chocolate.
In a separate small dish, crack your egg and add the vanilla. Whisk those together before adding them to the dry ingredients. You can work this all together with a rubber spatula. Just stir and smoosh everything around in the bowl until it forms a sticky dough. Work this into a ball, then wrap the ball in plastic wrap and store it in the fridge for at least 30 minutes.
When you’re ready to bake, get out a cereal bowl and add some powdered sugar to it. I started with about a half cup. You can always add more, but whatever doesn’t get used is wasted, so go a bit at a time.
Then just divide your dough into tablespoon-ish scoops, roll it up with your hands, then pop it into the powdered sugar and roll it around to coat generousy. You’re hands are going to be super messy. Place all your powdered sugar-covered dough balls onto cookie sheets, and bake for about 10 minutes. It’s cool if they still seem a little soft on the inside. Just let them cool on the baking sheet for about 5 minutes. These are brilliant eaten warm.
Make it magical
I was intrigued to read about some of the magickal properties of butter. Of course, when you think of the transformation that takes place, and the effort one had to put in to make it, it all makes sense. Butter can be called upon to make changes easier and to soothe things over in a relationship, but it can also help you increase your tenacity. I mean, you’ll never turn that cream into butter if you give up too easily.
It’s associated with both water and earth, and it carries a feminine energy. When mixed with herbs to make a compound butter, you’ve got kitchen magic all over the place. A simple piece of toast becomes a spell. How cool is that? (Source: Plentiful Earth)
For information on the magickal properties of some of the other ingredients in this recipe, check out my Kitchen Magick page.
Some people say naps are for kids. Some people say cookies are for kids. I say, do what you want no matter what your age, and make sure you eat at least one more of these Chocolate Crinkle Cookies. It’s gonna be awesome.Print
Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are rich, sweet, and deeply irresistible. They’re tender and almost gooey on the inside with chunks of dark chocolate studded throughout. And they’re made by hand, without a mixer.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 1/2 cup all-purpose or plain flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter, room temperature
- 3 ounces dark chocolate, chopped
- 1 large egg
- 1 tablespoon vanilla extract
- approximately 1/2 cup powdered sugar
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, and salt to combine. Add your butter in small pieces to the bowl, then use your hands to rub the butter into the dry ingredients, similar to making biscuits. Add the chopped chocolate and stir this through evenly.
- Whisk together the egg and vanilla extract in a separate bowl, then add this to the rest of your ingredients. Use a wooden spoon or a rubber spatula to stir and smash this all together until a sticky dough forms.
- Form your dough into a ball. You can usually do this in the bowl with the spatula, but use your hands if necessary. Wrap the dough ball in plastic wrap, and stash it in the fridge for at least 30 minutes.
- Preheat your oven to 375 F (190 C) and line two baking sheets with parchment or silicone baking mats while your dough is chilling.
- When your cookie dough has had a chance to rest and firm up a bit, add a good amount of powdered sugar to a bowl. I don’t really measure this, but you want to have plenty to generously coat your cookies. Start with about a half cup. You can always add more, but whatever you don’t use will end up wasted.
- Use a cookie scoop or a soup spoon to scoop out your dough. Roll each scoop into a ball with your hands, then pop it in the bowl of powdered sugar. Roll it around to completely coat each cookie in powdered sugar. Thick is good. Then place the coated dough on a cookie sheet. Give each one a couple of inches to spread. These will stay pretty thick, but you still don’t want to overcrowd your baking sheet. I ended up with 14 cookies.
- Once you have your baking sheets loaded up with your well-dusted cookie dough balls, transfer them to the oven and bake for about 10 minutes. They might still seem a bit soft on the inside, but that’s ideal. Let them cool on the baking sheet for five minutes, then transfer them to a wire rack to cool.
- These are awesome eaten warm, but you can store any leftovers in an airtight container. We haven’t been able to make them last more than two days, so I’m not sure how long they’ll keep for. I doubt you’ll ever find out, either.
Keywords: Cookies, Chocolate
Recipe slightly adapted from Homemade Decadence by Joy Wilson.