Last week I had a major baking bonanza at my house with my sister-in-law Natalie. We baked and baked and baked and snacked and ate and laughed and listened to Christmas music and just generally had a glorious time.
We came up with some new concoctions and also followed a few recipes to make some things we had never tried before. This was one of the latter, I had never eaten nor made a crinkle cookie and when I saw these from Bakers Royale on Pinterest I just had to make them.
While making the batter, I have to admit I did NOT think these were going to turn out. The batter is runny and looks pretty much like a brownie batter.
How are you supposed to make soft, chewy amazing cookies out of brownie batter?!
You refrigerate it. That’s how.
Now the recipe said to only refrigerate it for 20 minutes, but since I was on a major baking spree, I forgot about the crinkle cookies while making Peppermint Cream Wafers (which are pretty much the end-all of cookies). So I ended up not getting the crinkle cookies out of the fridge until later that evening. I think the batter ended up being in there for about 5-6 hours.
Despite that, they came out amazing. Soft, chewy, chocolatey, pepperminty and can’t-stop-eating-them delicious. My 5-year-old, Juliette, who loves chocolate as much as any grown woman ended up eating a good majority of them for me.
They were a huge hit all around.
- ⅓ cup all-purpose flour
- 2 tablespoons cocoa powder
- 7 ounces chocolate, 65% cacao
- 2 tablespoons butter
- ¼ cup Nutella (I promise you cannot taste the nutella! It is simply here to keep the cookies moist)
- 2 large eggs
- 1 egg white
- ¾ cup sugar
- 1 teaspoon peppermint extract (I used about 2 drops of peppermint oil)
- 1 cup powdered sugar
- Line a baking sheet with parchment paper and set aside.
- First, in a small bowl, combine the flour and cocoa powder and set aside.
- Next place the chocolate, butter and Nutella in a small pan and gently heat over low heat, stirring until melted, set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and egg white on medium-high until pale and thick, it should just slightly hold it’s shape then you pull the beater out.
- Next add the peppermint extract (or oil as the case may be).
- Then gently fold in the chocolate mixture in and then the flour mixture until no streaks remain.
- Place the dough in the fridge for about 20 minutes and preheat your oven to 350˚ while you wait for the dough.
- Pour the powdered sugar into a small bowl.
- Using a cookie scoop, scoop up a ball of dough and place in the powdered sugar, roll it all around so it is well coating with the sugar and place it on the cookie sheet. Repeat until the tray is full and then bake for about 10-12 minutes.
- Remove from the oven and allow to cool on the pan for about 5 minutes and then carefully move them to a wire cooling rack.
- Repeat with remaining dough