In The Kitchen

Choco Crinkle Cookies

Santa will probably give you a few extra gifts this year if you leave out these Choco Crinkle Cookies for him with a big glass of milk.  This is another favorite winter recipe from Chef Casto Unson and we couldn’t be more excited to get our oven mitts on it!  When we had our first taste, we couldn’t stop grinning.  Then, things only got better when we dunked the chocolatey, soft and crispy cookie (yes, at the same time) into our very own glass of milk.  If you like the density of a brownie and the crisp of a cookie, you are going to love these.

Choco Crinkle Cookies

Serves: 6 Dozen

¾ c butter (1.5 sticks or 170 g)
1 c light brown sugar (210 g)
1 c white sugar (200 g)
1 ½ c cocoa powder (128 g)
1 ½ c all-purpose flour (180 g)
3 eggs
1 tsp vanilla
¼ c evaporated milk or heavy cream, mixed with 1 tsp lemon or lime juice
1 tsp baking soda (5 g)
1 tbsp baking powder (15 g)
powdered sugar

Preheat oven to 350 degrees
Cream butter with both sugars; add egg; add milk/cream
Mix dry – flour, b. soda, b. powder, & cocoa. Then sift
Add your wet and dry ingredients together and mix.
Refrigerate a while until a little firm (about an hour)
Line a sheet pan with parchment or silpat
Roll into balls, 1 tsp each, in powdered sugar
Arrange on sheet tray 1 ½ inch apart
Bake for 10 – 15 mins until they flatten a little and crack

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