Well, here it is. The best Chocolate Crinkle Cookies you’ll ever eat. Thanks to the people at Americas Test Kitchen who did all the real work in developing this recipe, I merely tweaked it. This is a Dairy Free recipe now 🙂
This is what I did…
Good Luck with trying not to eat them all.
I literally had to hide them from my son who was sneaking them whenever he came into the kitchen…I’m pretty sure he single handedly at 10 in one day!
Here’s what you need…
Chocolate Crinkle Cookies
1 Cup FLour
1/2 Cup Cocoa powder
1/2 tsp salt
1 tsp baking soda
1 1/2 C brown sugar
1 tsp finely ground espresso
1 tsp vanilla
4oz dairy free chocolate chips
4 Tablespoons Crisco or dairy free butter
Granulated sugar in a bowl for rolling
Powdered Sugar in a bowl for rolling
Parchment paper and cookie sheets
Preheat Oven to 325°F. Combine eggs, brown sugar, espresso and vanilla
Melt chocolate chips and crisco. Add to wet ingredients
Mix dry ingredients (flour, cocoa, salt, baking soda). Mix until just combined.
Rest batter for 10-15 minutes, then roll in granulated sugar to form a ball, followed by rolling in powdered sugar to coat completely.
Arrange on cookies sheets with 2″ spacing not more than 11 on a tray.
Bake for 12 minutes, one tray at a time.
THEY WILL LOOK GOOEY AND UNCOOKED. Don’t be fooled, 12 minutes is perfect and they will solidify as they cool. Let them rest on the cookie sheet until the next batch is done cooking