Elizabeth's Bakery

Cookies, cakes, muffins, and more! All what a bakery should have.

Chocolate Crinkle Crunch Cookies

on December 24, 2012

~Chocolate Crinkle Crunch Cookies~

Here is a picture of it: (Yummy!)

1/2 cup powdered sugar

1 2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup (Or one stick.) butter

1 1/4 cup sugar

2 large eggs

1/2 tsp. vanilla extract

(No nuts.)

Before you start
Be sure an adult is nearby to help.

Preheat an oven to 350°F. Grease 2 baking sheets with butter.

Put the confectioners’ sugar into a bowl and set aside.

Mix the ingredients
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Form the cookies 
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes.

Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.





Leave a Reply