Chocolate crinkles/crackles were a huge part of my childhood. Whenever we stopped by the local bakery, I would either get chocolate crackles or peanut butter cookies, without fail. I’ve wanted to make these for quite some time, but I am literally one of the worst cookie bakers ever — maybe it’s the oven, but they never come out quite right — but I finally decided to give it a shot.
After trying this recipe, I am inclined to say it is foolproof. The cookies were the perfect consistency and didn’t fall flat in the oven — just make sure you chill the dough thoroughly! I also would recommend adding a little extra cocoa powder (about 1/4 cup) to the batter if you want more chocolatey cookies.
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners’ sugar, plus more for rolling
Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
I wanted to bake for our family and friends for the holidays. I went a little overboard with the peppermint theme and made candy cane cookies, peppermint brownies, and peppermint truffles. Each of these recipes are great for the holidays. I also made a trip to Michaels and found the perfect packaging.
Candy Cane Cookies:
1 cup margarine
½ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla extract
¾ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon red food coloring
Cream together margarine, white sugar, and powdered sugar.
Beat in egg, vanilla, and peppermint extract.
Combine with flour, and salt.
Cover dough and chill for at least one hour.
Preheat oven to 375 degrees F
Grease cookie sheets
Divide dough into half
Color one half of the dough with the red food coloring.
Using half white dough and half red dough make candy canes.
10. Bake for 10 minutes.
These cookies are so simple and a great holiday recipe.
4 ounces unsweetened chocolate chopped
¾ cup butter
1 ½ cups white sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¼ teaspoon kosher salt
1 cup all purpose flour
2 (1.55 ounce) Milk chocolate bars, broken into chunks
1 cup of chopped peppermint chocolate (found at whole foods)
½ cup of crushed candy canes for garnish
Preheat oven to 350 degrees F
Grease and 8X12 baking pan.
Using a double boiler melt unsweetened chocolate and margarine in bowl.
Whisk until chocolate is melted and stir in sugar.
Add eggs, extracts, and salt.
Gradually add flour and stir until combined.
Spread ½ the batter into the pan.
Top batter with milk chocolate
Add second half of batter.
10. Top with peppermint chocolate.
11. Bake for 35 minutes.
12. Top with crushed candy canes.
These were honestly one of the top brownies I have ever had. I promise. You need to give these a try!!!
12 ounces of good semi-sweet chocolate
1 cup of heavy cream
¼ cup of crushed candy canes
1 teaspoon of peppermint extract
Melt chocolate using a double boiler.
Whisk until smooth and mix in cream.
Stir in peppermint extract and crushed candy canes.
Roll chocolate into one-inch balls.
Refrigerate for at least 4 hours.
This was my first time making truffles and I will say that it was not as easy as I expected. There are very messy, but worth it! Happy Holidays!
This is a really fun twist on your basic chocolate chip cookie. It’s less sweet than your typical cookie, which makes it nice for more mature palettes. The combination of flavors is a unexpected but a pleasant surprise. This recipe also makes quite a few cookies, so this is a good choice if you need to bake cookies for a large group of people!
You can view the original recipe here, at Chasing Delicious. I didn’t do the whole mixture of different chocolates listed (I used 8 oz of semisweet and 2 oz of bittersweet chunks), I left out the walnuts, and I added in about 1/2 cup of white chocolate chips. I really love the use of cake flour and bread flour in the recipe — it makes it a lot easier to get a chewier cookie that doesn’t fall flat in the oven.
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
3/4 brown sugar, packed
1 1/2 teaspoons vanilla extract
1 tablespoon freshly squeezed orange juice
2 cups cake flour
4 ounces bread flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
2 oz 100% cocoa bar, finely chopped
4 oz 70% cocoa bar, roughly chopped
4 oz 60% cocoa bar, roughly chopped
4 oz pecans (1 heaping cup whole), roughly chopped
4 oz walnuts (1 really heaping cup whole), roughly chopped
1 1/2 teaspoons zest from an orange
Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees.
Cream the butter and sugars together in a bowl. The mixture should be light and fluffy.
Add each egg one at a time, mixing well after adding.
Add the vanilla and orange juice. Mix well.
Add the flours, salt, baking soda, and cinnamon to the bowl and mix until the batter comes together.
Before adding the extras, mix the nuts, chocolate, and zest well in a bowl. This ensures the orange zest is evenly distributed.
Add the extras (nuts, chocolate, zest) to the batter and mix in until it is evenly distributed.
Place tablespoon-sized blobs of cookie dough onto a baking sheet lined with parchment paper.
Bake for 10 to 11 minutes until the cookie is golden.
Summertime brings to mind memories of camping out late, and making homemade s’mores around a campfire. How about bringing together all the awesomeness of s’mores in a cookie? They’re just as gooey and delicious, and just as easy to make — no bonfire required.
I started off with a basic graham cracker cookie recipe from allrecipies.com, but I tweaked it a little to accommodate the marshmallows and chocolate chunks.
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 ½ cups graham cracker crumbs
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cinnamon
8 oz bittersweet chocolate, roughly chopped
1 cup mini marshmallows
Preheat the oven to 375 degrees.
Combine the graham cracker crumbs, flour, salt, baking soda and the cinnamon.
In a separate bowl, beat the butter, sugar, and brown sugar. Add the egg and vanilla and combine.
Slowly add the dry ingredients to the wet in about four separate parts. After the batter is well-mixed, fold in the chocolate and marshmallows.
Place balls of the dough onto a cooking sheet and bake at 375 degrees for about 10 minutes or until golden brown.