I can’t believe that I have to post these cookies today given that I’ve been surrounded by cookies all week at work. Don’t get me wrong, these cookies are amazing, but I’m starting to get to that point in the season where carrot sticks are starting to sound better than cookies. Nonetheless, the 12 Days of Christmas must go on and there’s still time for baking before the New Years resolutions start!
These Chocolate Crinkle Cookies are super quick and easy to make and taste like little bits of devil’s food chocolate cake. Amazing. The dough comes together quickly but you’ll want to make sure you leave the dough in the refrigerator overnight to set. Baking them is quick and easy.
I used my all new Hamilton Beach Stand Mixer to bring the ingredients together in a breeze! This beauty has a powerful motor, a stainless steel mixing bowl and is dishwasher safe. And it’s pretty awesome.
The lovely folks over at Hamilton Beach have offered up a duo of prizes to one of my lucky readers today: You can enter for your chance to win the Stand Mixer AND their 6 Speed Hand Mixer! This would be the perfect gift for any baker in your life (or yourself). Good luck!
- 2¼ cups all-purpose flour
- 2¼ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2¼ cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 stick plus 1 tablespoon unsalted butter, melted and cooled slightly
- 4 large eggs
- 1 teaspoon vanilla extract
- About 1½ cups confectioners’ sugar
- In a large bowl, whisk together flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer fitted with the paddle, beat together granulated sugar, cocoa powder, and melted butter, starting at low speed and increasing to medium speed, until crumbly. Add eggs, one at a time, beating well between additions. Add vanilla. Reduce mixer speed to low and add dry ingredients. Beat until combined, scraping bottom and sides of bowl with a rubber spatula as needed. Dough will be crumbly. Cover bowl with plastic wrap and refrigerate overnight.
- Adjust oven racks to upper- and lower-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Pour confectioners’ sugar into a shallow bowl. Scoop dough into 1-tablespoon balls and roll in confectioners’ sugar to coat. Make sure dough balls are heavily coated. Transfer dough balls to the prepared baking sheets, leaving at least 2 inches of space between each ball. You should be able to fit about 18 balls on each sheet.
- Bake cookies until cracked on top but still slightly soft in the middle, 13 to 15 minutes, rotating baking sheets top to bottom and front to back halfway through baking. Let cool on baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Be careful when handling to avoid ruining the sugar coating.