Chocolate Crinkle Cookies Recipe
Made with wholesome ingredients, these sweet treats can be healthy, so let’s get cooking and not be afraid to substitute ingredients in the name of heath and superior taste.
(for double portion as one is not too large):
|1 cup or 16 tablespoons of organic unsalted butter or ghee|
|2 ½ cups of cubed dark, milk, or bittersweet organic chocolate or semi-sweet chocolate pieces of your preference|
|6 large or 8 medium organic eggs|
|1 1/3 cup of granulated sugar (or better yet raw cane sugar, coconut or date sugar)|
|4 teaspoons of organic vanilla extract or vanilla paste|
|1 teaspoon of baking powder|
|4 teaspoons of unsweetened cacao powder, which is optional, for extra chocolaty flavor and taste|
|A pinch of Himalayan salt|
|3 1/3 cup of King Arthur Unbleached All-Purpose Flour|
|Some powdered sugar for coating the cookies|
We recommend using unbleached all-natural flour as this ingredient is one of the main ones and can make a huge difference in taste and health benefits. This flour is made of organic wheat and is not bleached or bromated. Choosing organic sugar or its substitutes is also always preferred. Ghee can be used instead of butter, especially if you have any lactose intolerance issues or follow keto diet.
Making Chocolate Crinkles:
The first step is to boil water in a pot over the stove, then reduce the heat to just simmer and place a bowl with butter or ghee and cubed chocolate right on top of that pot. Stir frequently while the chocolate is melting. You can do all the melting in the microwave, but using boiling water is safer and guarantees that the chocolate wont’ get too dry or burn while melting too fast. After everything is melted, you can remove the chocolate from the water pot, but use it pretty fast. If you are not ready to do that right away, keep it on top of the pot with the lowest heat setting.
Take another large bowl and start combining sugar, eggs, vanilla, and optional cocoa powder. Blend all that thoroughly and then add the warm chocolate mix, stir until combined. You can stir and whisk everything by hand or use a low setting on stand mixer. Finally add baking powder and salt. Once all those ingredients are combined, slowly add all the flour and finish whisking. Cool the dough in the refrigerator for up to 3 hours before making cookies. Keeping the dough in the refrigerator overnight is fine too if you want to continue the next day. In fact, the dough will be firm and easy to work with when it’s cold.
While the dough is resting in the fridge, turn on the oven and set it to 325 degrees Fahrenheit. Low temperature will ensure slow and even cooking. Cover baking sheets with parchment paper and spread some oil over them to prevent sticking.
Next part is the most fun – shaping of the cookies. Take a large shallow bowl and scoop a generous scoop of confectioner’s sugar into it. Then take some chocolate dough using fingers, a cookie scoop, a spoon, or whatever tool works for you. The amount of dough should be about the size of a teaspoon. The dough balls should be about 1 ¼” across. Shape and drop those dough balls or scoops into the bowl with confectioner’s sugar.
After you put 5-6 of them in the bowl, lightly shake, toss, and whisk them around the powdered sugar to get them coated. If you will put more than 6 balls and whisk them around, they will just stick to one another, so take time and do a few at a time, no more than 6. Coated cookies will be placed on the oiled baking sheets with about 1 1/2” spaces between them because they will rise while baking.
The cookies should be baked for 11 – 13 minutes, depending on your oven. In the middle of this baking time, switch the baking sheets – put the bottom one to the top and the top one to the bottom rotating front and back sides too.
Finished cookies will be flatter than at first and will feature their distinct streaks or crinkles. Once you see that, after about 13 minutes, remove them from the oven and let them cool off completely on the rack.
You can enjoy your chocolate crinkles right away or keep them for a few days wrapped, but not chilled. If you want to enjoy them for longer than a few days, you can freeze them for later use.