I'm not going to tell you how many of these cookies I personally ate after making these, but I will tell you that it was w-a-a-a-a-a-y more than I should have! They're just irresistible. The chocolately flavor, the fudgey texture, the powdered sugar. You won't regret making them, you'll only regret having to stop eating them.
Chocolate Crinkle Cookies
Recipe by Williams-Sonoma
Ingredients:
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 eggs
1/2 tsp vanilla
1/2 cup powdered sugar
Preheat oven to 350F. Prepare baking sheets with parchment paper or silpats mats, or lightly grease.
In a medium bowl combine flour, cocoa powder and baking powder. Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy, about 2-3 minutes. Scrape down sides of bowl with rubber spatula, then add eggs and vanilla and beat until well blended. Add flour mixture, and beat on low speed just until blended.
Place powdered sugar in a small bowl. Take a tablespoon of dough and form into a ball. Roll into the powdered sugar until coated, and place 2" apart on prepared baking sheets.
Bake at 350F for 10-12 minutes or until cookies are "crinkled." Remove to rack to cool.
Makes about 2 dozen cookies.
1 comment:
It's a good thing I don't have enough eggs in the fridge or I might make these right now--and then regret it later when I had a tummy ache from eating so many. They sound amazing.
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