If one of your New Years Resolutions
1) was something along the lines of “Eat healthier” or “Lose weight” (like mine is….)
2) you know you can’t just stop eating sugar cold turkey
then this Chocolate Crinkle Cookie is perfect for you. You can have an entire cookie in only one bite. Perfect.
They’re the cutest, tiniest, most adorable cookies I’ve pretty much ever seen.
I was in a baking mood the other night and we had almost nothing in the house. Almost every other Chocolate Crinkle recipe has unsweetened chocolate in it and we didn’t have any and most of them required chilling the dough for 2 hours. It’s 11 pm at this point and I had no interest in staying up to 2 in the morning. So after a frustrating search online I found this recipe.
Cocoa? Check. Makes 30 cookies? Perfect. 10 minutes in the freezer instead of 2 hours in the fridge? Wonderful.
First, mix dry ingredients.
Use your fingers to mix in the butter…which is what the recipe recommends. I tried to use the mixer. Since my fingers are in the bowl with cocoa all over them…you can tell it didn’t work.
At this point, I’m realizing that there is only going to be enough dough for like 10 cookies. At the most. Ugh.
This picture makes me laugh. Gross.
Spread the dough fairly thin around the bottom of a metal bowl and stick it in the freezer for 10 minutes.
So now I’m like, great. At least this is a quick recipe because I’m going to get like a grand total of two cookies out of it.
Then I read the recipe. I quote: “Spoon level teaspoons of dough…”
Most cookie recipes call for tablespoon-size cookies. This is even better. Tiny little cookies?!?! Yay!
Roll each teaspoon-sized cookie in powdered sugar and bake at 400 degrees for 8 to 10 minutes.
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened Dutch-process cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg, beaten lightly
- 2 tablespoons confectioners’ sugar plus additional for dusting hands