Smooth, dense with a hint of brownie. Not afraid to delve into the dark side. Sophisticated yet able to have fun on the go.
One smart cookie looking for someone who will appreciate depth and savor life.
See photo below.
I had been craving chocolate cookies and this recipe for Chocolate Crinkle Cookies from my Williams-Sonoma Essentials of Baking cookbook had been teasing me with its good looks forever. Every time I went to bake something, they’d be there tantalizing me with their promise of the divine. I finally fell for their pure powdered sugar exterior with the hint of dark chocolate interior and made them last week. And you know what? I was swept off my feet!
Even though I knew they were going to do me wrong.
Like the fact that they contained 4 eggs. 😯
And I only had 2 in my carton. Talk about high maintenance!
Or that they also wanted 2 cups of sugar. I was starting to have my doubts. 😕 Were these really the dream cookies I thought they were? Was that pure white goodness deceiving me? The sugar alone almost had me dropping them like the pending sugar crash they promised to be.
But, like all chocolate starved people, I gave them one more chance – only this time we were going to do things my way. 😈
I used 2 eggs and replaced the other two with 2 tbsp flax seed meal plus 6 tbsp water. I also only used 1/2 cup of sugar plus 1 cup splenda. There’s only so much riskiness I was going to take from my cookie.
My tall, dark and handsomes were so sinfully delicious you would never have guessed they would actually do you good!
Seriously, they do! They make me feel like I’m cheating without actually doing so and that, to me, makes for the start of a beautiful relationship! 😉
Chocolate Crinkle Cookies
(Note: Original recipe adapted from the Williams-Sonoma Essentials of Baking cookbook. Makes about 24 big cookies. My changes are in red.)
- 4 oz semisweet chocolate (or unsweetened per recipe)
- 1/4 cup unsalted butter
- 1 1/2 cups flour
- 1/2 cup Dutch-process cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (or use 4 large eggs and skip the flax seed meal)
- 2 tbsp flax seed meal + 6 tbsp water (stir and let sit 3 minutes)
- 1/2 cup sugar + 1 cup Splenda (or use 2 cups of sugar)
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips (or 1 1/2 cups miniature semisweet chocolate chips)
- 1/2 cup powdered sugar (or more if needed)
- Place chocolate chips and butter into a small pan and heat on low until melted. Stir and keep a careful watch so that it doesn’t burn. Remove from heat once melted and set aside.
- In a bowl, mix flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl, beat on medium speed the eggs, flax seed meal mixture (if using), sugar and vanilla. Beat for 3 minutes until thick. Beat in the melted chocolate until blended. Stir in by hand the dry ingredients until incorporated. Add chocolate chips and mix.
- Cover the bowl with plastic wrap and chill in your refrigerator at least 2 hours. This is important since it lets the dough stiffen a bit so that you can roll the balls.
- Preheat oven 325 F and line a cookie sheet. Place powdered sugar into a small bowl.
- To form dough balls, scoop about 2 tbsp dough and roll into a ball between your palms. Gently coat the ball in the powdered sugar and place on cookie sheet 3 inches apart. No need to flatten.
- Bake until tops are puffed and crinkled. My oven took about 15 minutes, but it might be anywhere between 13 – 17 minutes. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- These cookies freeze beautifully once cooked! Just pop them into the microwave a few minutes to heat them back up.
Tip: Place your dough back into the fridge between each round of baking. I found that it helped keep the dough solid and easier to roll. Plus it gave your cookie sheet time to cool down as you rolled your balls, if you’re using only one sheet like me.