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Baking with Children: Chocolate Crinkle Cookie Recipe

This recipe is adapted from Williams Sonoma's cookbook Kids Baking. I reduced some of the sugar and added one step to refrigerate the dough before shaping and baking.
Course Dessert
Servings 24
Author Sharon Wong

Ingredients

  • 1/3 cup confectioners' sugar
  • 1 2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar granulated
  • 1/2 cup unsalted butter 1 stick at room temperature
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Instructions

  1. Take 1 stick of butter out of refrigerator to soften (at least 30 minutes).
  2. Preheat your oven to 350°F and line baking sheets with Silpat or parchment paper.
  3. Add confectioners' sugar to a medium sized bowl and set aside.
  4. In a different medium sized bowl, combine flour, cocoa powder, baking powder, and salt with a fork or a whisk (be sure to break up any lumps of cocoa powder).
  5. Add the granulated sugar and softened butter to a large mixing bowl (if the butter is still hard, cut it into 1/2 inch cubes before adding to the mixing bowl) and use an electric mixer to cream the butter and sugar together until smooth (about 3 minutes).
  6. Crack the eggs into a bowl and check for any stray eggshells.
  7. Stop the mixer, scrape down the sides, add 1 egg, and beat for 1 minute until mixed, then add the 2nd egg and vanilla, and beat for 1 minute until mixed.
  8. Turn off the mixer, add the flour mixture and mix on low or by hand until the flour is incorporated into a dough.
  9. Refrigerate the dough for 10-15 minutes (this additional step will make it easier to roll the dough into balls and yield nice puffy cookies).
  10. Use a tablespoon sized measuring spoon to scoop a heaping tablespoon of dough and use a metal teaspoon in the other hand to scrape a rounded lump of dough directly into the bowl of powdered sugar.
  11. Use 2 fingertips to gently pat the dough into a ball as you roll the dough in powdered sugar.
  12. Place the dough ball approximately 2 inches apart from each other on the baking sheets and repeat.
  13. Bake for 10-12 minutes, the cookies will look puffy and crackled when ready.
  14. Remove the baking sheets from the oven and allow them to cool on a cooling rack, after a few minutes use a spatula and transfer the cookies from the baking sheet to a cooling rack.

Recipe Notes

I often bake a double batch of this recipe and left a little note in my cookbook with the following measurements (double batch):
1/2 cup confectioners' sugar
3 1/3 cup all purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
2 cup sugar (granulated)
1 cup unsalted butter (2 sticks) at room temperature
4 large eggs
1 teaspoon vanilla extract