It’s been a big week around these parts. My 8k is this weekend, on Sunday morning, so I got in my last few runs before the big day. A good friend of mine from college is going to be in town this weekend, so I get to see her tonight for dinner. I had a great date with one of the guys I met at speed dating (and might be seeing him again next week, fingers crossed.) And I had a phone interview for a job that would require me to move away from DC. Who knows if I’ll get the job, but it’s been a week of wondering if I got the job, could make myself leave DC?
The job is in St. Louis, and I’ve been starting to think about moving back to the Midwest, so it could turn out to be a great opportunity. But I don’t want to put too much worry or hope into that yet. So instead, I’ll distract myself with my favorite cookies.
Whenever I go home to Illinois, I always try to make it to the Garlic Press Cafe for lunch. They have really great sandwiches (I always get the chicken caeser sandwich), and yummy side dishes that are more inventive than most of the food you can find in central Illinois. And then there are the chocolate crinkle cookies. So gooey and chocolatey. I could eat them all day, every day.
Since I only get home a few times a year, I needed to figure out how to make my own chocolate crinkle cookies. These guys here are a pretty good substitute, you just have to be sure not to overbake them so that you get that great fudgy center. They require a few more steps than your normal cookie recipe, but the end result is so pretty and delicious that it is definitely worth it.
Chocolate Crinkle Cookies
Adapted from Martha Stewart
Makes 2 dozen
2/3 cup bittersweet baking chips
½ cup plus 2 tbsp flour
¼ cup dutch cocoa powder *see note
1 tsp baking powder
1/8 tsp salt
4 tbsp butter
2/3 cup brown sugar
½ tsp vanilla
3 tbsp milk
½ cup confectioners sugar
*If you don’t have dutch process cocoa powder, just take 1/4 cup natural cocoa powder and mix in a pinch of baking soda (about 1/8 tsp).
Preheat oven to 350 degrees. Put bittersweet baking chips in a microwave safe bowl and microwave until glossy, then stir to finish melting. Set aside to cool.
Sift together flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate.
With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough in half, wrap in wax paper, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 1 inch in diameter, using confectioners’ sugar on your hands and rolling surface to prevent sticking. Wrap logs in wax paper, and chill for 30 minutes. Cut each log into 1-inch pieces (you can get about 12 pieces per log), and toss in confectioners’ sugar, using your hands to roll the pieces into a ball shape. Toss in confectioners’ sugar once more to completely coat. Place the cookies 2 inches apart on a greased baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.