I have been reading the 17 and Baking blog for a few months and it quickly became the highlight of my Fridays (before, the highlight was a new episode of Grey's Anatomy every week, but it has been becoming a bit boring lately). At least I think there's a new post every Friday, maybe I'm wrong. It has quickly become one of my favorite blogs. Anyway, when I got home on Wednesday, I started going through my Whimsical Bakehouse cookbook but I didn't feel like baking a cake. Then I remembered that Elissa from 17 and Baking posted a recipe for these beautiful Chocolate Crinkle Cookies, and when I saw it I decided that I'm going to make them. Not just this recipe, all of them. I really decided to just print out all of her recipes one day and try them out because if she says something is delicious, it's probably true.
This was definitely a good idea. These cookies are the best I've ever made. I only tried out 3 cookie recipes in my life, so maybe it's better to say that they are the best I've ever eaten! Except for Mulino Bianco's Grancereale (chocolate edition) and Pan di Stelle. When I saw that the recipe makes 6 dozen cookies, I divided all the ingredients by two so I wouldn't end up with 70 cookies that no one would eat. I had to try the recipe out first, just to be sure. (Now I know that it's not necessary when you're making a recipe from 17 and Baking. Lesson learned.)
The recipe made about 40 cookies, but they weren't all the same size. I made some of them bigger and some of them smaller. The small ones were definitely cuter, or sexier, as my mother puts it. They WERE cuter, because they are all gone. They didn't even last for 12 hours. They were so delicious that we ate almost a half of them before lunch. So I made another batch today, and it made 110 cookies. I covered some of them in sugar, some of them in a mixture of cinnamon and sugar, and some in nonpareils.
The ones covered in nonpareils look like little hedgehogs. I was in love with them the moment I took them out of the oven. The taste is not different though, they are just a little crunchier. They don't have the same crinkles as the ones covered with sugar.
Chocolate Crinkles are very easy to make. You only need about 10 minutes to make the dough and then a few more minutes to roll it into balls. I don't like making cookies with cookie cutters, but these aren't made that way, which is great because it saves a lot of time. This has already become my go-to recipe for quick and easy chocolate cookies.
Chocolate Crinkles (from All Recipes)
makes about 70 cookies
1 cup (85 g) unsweetened cocoa powder
2 cups (400 g) white sugar
1/2 cup (120 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons (9 g) baking powder
1/2 teaspoon (3 g) salt
1/2 cup (60 g) 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.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Approximate cost of one batch: 4 €