Chocolate Crinkle Cookies

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…

ingredients-wheres-that-vanilla

Assembled the ingredients…minus the vanilla… that elusive vanilla!

wet-ingredients

Combine the eggs, brown sugar, espresso powder and vanilla

into-the-microwave

stick the crisco and chocolate chips in a microwave safe container

not-ready-yet

Not quite ready after 30 secs

chocolate-is-fully-melted

Ready after another 40 secs

helpers-pour-in-the-melted-chocolate

Had my helpers add the melted chocolate into the egg mixture, on low

dry-ingredients

Combine the dry ingredients together

add-the-dry-mixture

add the dry ingredients into the wet ingredients and mix until just combined

batter-rests-for-10-mins

and there’s the batter! Let it rest 10-15 minutes while you prep your pans

fit-parchment

Fit your parchment to size

lets-rock-n-roll

Ready to Rock and Roll

use-a-mini-scoop-to-handle-batter

Using a Mini Scooper, drop 1 scoop into a bowl of sugar

drop-in-sugar

roll-in-granulated-sugar

toss it in the sugar so you are able to handle it without it becoming a sticky mess!

coat-with-powdered-sugar

ready-to-bake

cookies

They’ll bake at 325 Degrees for 12 minutes on the center rake. Bake each tray alone! (they don’t like sharing the oven)

img_0865

Pose them in front of a black wall for lots of drama and try not to eat them all 😉

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

3 eggs

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

mini scooper

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

ENJOY!

Chocolate Dairy-free Pudding!

Very recently, we discovered our precious little Lucy Lu has joined her brother’s ranks in  being anti-cow’s-milk. He has been allergic to cow’s milk in every way, shape and form since he was born, and so I became quite resourceful in covering my recipes into dairy-free treats. So with new development in my daughter’s digestive journey, going dairy free is easy as pie…or pudding, in this case.

Here’s what I did…

Ingredients...almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

Ingredients…almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

add egg yolks, 1 at a time, combining thoroughly

add egg yolks, 1 at a time, combining thoroughly

keep stirring over low heat until pudding becomes thick

keep stirring over low heat until pudding becomes thick

thick and smooth

thick and smooth

set in the fridge for 4 hours or longer

set in the fridge for 4 hours or longer

the face of approval

the face of approval

Here’s what you’ll need…

Chocolate Dairy-Free Pudding

1/4 cup cornstarch

1/3 cup cocoa

1/3 – 1/2 cup sugar

2 cups Almond Milk

7 egg yolks

1/4 tsp salt

1 tsp vanilla

1) combine dry ingredients

2) add milk and stir until smooth

3) turn heat on Med. Low

4) add yolks, 1 at a time, stirring constantly to avoid lumps

once thickened, remove from heat and transfer to ramekins to chill, covering the surface of the pudding with plastic wrap so a skin doesn’t form.

5) chill in fridge for at least 4 hours

6) serve with whipped cream, berries or a sprinkle of cinnamon.

Enjoy!