Since it’s Monday, that means I’m baking up some goodies to send to work with Husband tomorrow. Today’s main item is Chocolate Crinkle Cookies, but I’ve taken some liberties with them. Still not an über chocolaty cookie, it’s still pretty tasty. I’m convinced that the only way to get the decadent, rich, chocolate king of cookies is to use melted chocolate in the dough. To improve these, I thought about sandwiching them with a cream cheesy peanut butter filling, but without pb in the house, it was only a delicious daydream.
my own recipe
1 1/3 c. flour
1 c. sugar
1/3 c. brown sugar, or in my case, 1/4 c. plus a T. or so of molasses
1/2 c. cocoa
1 t. baking powder
1/4 t. salt
1/2 t. baking soda
1/4 c. soft margarine
1 t. vanilla
1/4 t. cinnamon
2 T. freshly brewed coffee or 2 t. instant coffee granules
For rolling– 5 T. powdered sugar
Preheat to 350F. Combine dry ingredients in bowl or stand mixer bowl. Add butter and beat to crumbs. Pour in wet ingredients, combine and refrigerate an hour or up to 48 hrs.
Shape into T. sized balls, roll into powdered sugar, and flatten with a cup dipped in powdered sugar. Place 2″ apart on VERY well greased baking sheets and bake 12 minutes or until edges look crisp, and center still a bit soft. Cool and enjoy!
If anyone transforms these into sandwich cookies, tell me how it goes!