This is me and my friend Nancy.
When we were in 9th grade, Nancy brought these Chocolate Crinkle Cookies to school for a bake sale she had signed up for. I had never seen these before and thought they were delicious! So Nancy and I decided to hide them in our locker and we snacked on them for the next few days. This is her recipe.
Start by creaming the butter and sugar together and then adding the eggs and vanilla.
Then beat in the melted chocolate.
Mix the dry ingredients together in a bowl and add alternately with the milk, mixing each time.
The dough will be quite sticky. Wrap in cling wrap and chill for 3 hours.
Don’t skip this step or the cookies won’t turn out! The dough will run all over the pan!
After they are chilled, make into balls and roll in powdered sugar. Place on cookie sheets lined with parchment paper or a silicone sheet.
Bake the full 15 minutes and let them cool on the baking sheet for 10 minutes.
Chocolate Crinkle Cookies
- ½ cup butter, softened
- 1⅔ cup sugar
- 2 tsp vanilla
- 2 large eggs
- 2 ounces baking chocolate, unsweetened (melted) **OR 6T baking cocoa + 3T melted butter
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- 1 cup powdered sugar
- Cream together butter and sugar with electric beaters.
- Beat in eggs and vanilla.
- Add chocolate and beat until light and creamy.
- In medium bowl, mix the flour, baking powder and salt.
- Mix in dry ingredients alternating with milk:1-Add about ⅓ of the dry ingredients to the chocolate mixture and mix.2-Stir in half of milk.3-Add in another third of flour mixture.4-Stir in remaining milk.5-Mix in remaining flour mixture.
- Wrap with cling wrap and refrigerate for 3 hours. *Don't skip this…it makes a difference.
- Preheat oven to 300° and cover baking sheets with parchment paper or silicone sheet.
- Scoop a heaping teaspoon of cookie dough and roll into a ball. Roll in powdered sugar. Place about 1 inch apart on baking sheet.
- Bake for 15 minutes.
- Cool on cookie sheet for 5-10 minutes before removing to cooling rack.