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Weekly recipes to serve with a glass of milk.

Cookie Monster: Chocolate Crinkle Cookies

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[Photograph: Carrie Vasios]

There are certain things that I struggle to comprehend. It's not that I doubt that they're true, but I just can't wrap my mind around their existence. For instance: We're on a planet. That is spinning. In space. This totally blows my mind. Why can't we feel the earth's rotation? Why don't we fall off? What happens at the edge of the universe?*

Other things that I struggle with: Dinosaurs. Billionaires. That March of the Penguins is effectively happening as we speak.

And, after all these years, I still think that baking is akin to magic. How a puddle made mostly from flour, sugar, and butter can be transformed into something delicious is incredible to me. Have you ever tried raw flour? It tastes like crap.

Crinkle cookies are one of the most magical cookies of all. You roll a normal-seeming dough in a heavy coat of powdered sugar, pop them in the oven, and presto: beautiful, snowy cookies with a cracked, mosaic facade.

Most recipes for crinkle cookies rely on a 1:1 ratio between flour and sugar, yet the cookies aren't overly sweet. Unsweetened cocoa powder adds a deep chocolate flavor which I enhance with instant espresso powder. The cookies are taken out of the oven when the tops have cracked but the interiors are still soft and fudgy. They taste akin to a brownie, but look oh so much prettier.

*Something about a fixed speed, yes yes I know what gravity is, and no, seriously, what happens??

Get the Recipe

Chocolate Crinkle Cookies »


About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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