I wanted to give these cookies a try. I have not made these cookies in probably 20 years. They are almost like a brownie. There is so much chocolate flavor and amazingly rich yet just so different at the same time. With things I have learned about textures, and spices I added my own little touch to these cookies. A good quality cocoa powder is key to letting the cinnamon and cayenne do their job to the fullest. They don’t stand out as much as just enhance the flavor of the cocoa. Making the cookie just fantastic. It was like bitting into to chocolate happiness. The outside was firm with a sweet slight crunch when you bite, and the inside was soft and chewy. The flavor was just, wow. Frank bit into one and “oh wow… wow, yeah you have to make these again,” a good sign of success I feel.
Now that I have been rewriting all of my recipes down to a more realistic size, meaning only making a dozen or less cookies or half dozen cupcakes. I am having so much more fun. The biggest advantage is making less, means I can make more types. How can that be bad? Think about all those times when you want to have that fresh homemade cookie, but you do not want to make 2-4 dozen of them. This way you make a small batch, for just a few people or just you. They will last around 2 weeks in an air tight container, but good luck seeing them last that long. I am sure these will not last until morning.
Spiced Chocolate Crinkle Cookies
Makes 1 Dozen
- 3/4 c + 1 1/2 tbsp Flour
- 1/4 c Cocoa Powder
- 1/4 tsp Cinnamon
- Small Pinch of Cayenne Pepper, ground
- 3/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 c Frosting Sugar
- 4 tbsp Unsalted Butter, room temperature
- 1/2 c + 2 tbsp Castor Sugar
- 1 Egg
- 1/4 tsp Vanilla Extract
Preheat oven to 375°F. Line a cookie sheet with a silpat and set aside. On a large plate or bowl add the frosting sugar and set aside with the cookie tray.
In a small bowl combine the flour, cocoa, cinnamon, cayenne pepper, baking powder, and salt. Whisk to combine and set aside.
In the bowl of a stand mixer combine the butter and sugar and mix on medium high until pale and fluffy. Add in the egg and vanilla, mix until combined. Scrape down the sides, and continue mixing until creamy and smooth. Turn the mixer down to low and slowly add in the flour cocoa mixture. Scrape down the sides and make sure all the flour is incorporated into the mixture. The mixture will be very soft and almost like a cake batter. This is correct.
Remove the bowl from the mixer and get any batter off the blades. Place the bowl on a work area with the plate of frosting sugar, and your cookie tray. Take about 2 tablespoons of mixture into your hand and roll into a ball. Toss into the powdered sugar plate. After about 4 cookie balls roll around in the sugar to coat and place on the tray about 2″ apart. Repeat this process until all your dough has been used. You should get around 12 cookies.
Place tray into oven and bake for 13 minutes. Cool on a cookie sheet for 15 minutes or until the cookie comes off by just nudging it lightly and you are able to pick it up gently. Place on a wire rack to cool completely. Store in a air tight container for up to two weeks.
Adapted: Williams Sonoma