Chocolate Crinkle Cookies
Original recipe
1 cup (2 sticks) butter, room temperature
1 3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 cup dark chocolate chips (optional)
2 cups powdered sugar
Preheat oven to 350*F. Cream together the butter and sugar. Add eggs and vanilla and mix thoroughly. In a separate bowl, sift together the flour, cocoa powder, baking soda and baking powder. Add to the wet ingredients. Mix well. Fold in the dark chocolate chips.
Take a couple tablespoons of batter and roll it into a ball (it will be sticky, so dust your hands with the powdered sugar). Roll in the powdered sugar, ensuring a thick coating. Place on cookie sheet. Repeat for the remaining dough.
Bake cookies at 350*F for 15-20 minutes. Allow to cool a few minutes on the baking sheet before removing them to a cooling rack. Store in an airtight container.
My Notes:
This recipe was inspired by Panera. They have a red velvet crinkle cookie that I fell in love with. Since I've yet to have any success with red velvet anything, I figured a straight up chocolate crinkle cookie wouldn't be a bad thing. They're not bad tasting, but I'm not sure I like the crinkle-ness. The ones at Panera have like a dusting of powdered sugar that skillfully avoids the cracks in the cookie. The only way I figured they could do that was to bake the cookie with the powdered sugar on it. But it didn't turn out that way when I pulled the cookies out of the oven.
I'll work on it some more, I suppose. I also probably need a bit more flour. I always add too little when I'm doing these recipes.
