When I first found this recipe in Nana's book, (that is full of clippings, others' handwriting and recipe cards) I figured this was an old family recipe. But when I had trouble reading part of it and went online to see if I could find a similar recipe, I found it was a Martha Stewart recipe from 2003. Oh well, it will be easy to add recipe to the blog, just cut and paste! Haha! Plus, I know it's a good one, if it's in this book! Only her very favorites from 90 years of cooking! OK, maybe she wasn't cooking yet at age 1...80 years I bet!
Making this one vegan wasn't hard at all, I just tweaked a few things as you will see:
This cookie dough needs to chill for at least 2 hours before baking, so this cookie recipe requires some advanced planning.
- 8 ounces bittersweet chocolate, melted and cooled (cut in small pieces and melt on very low, or in double-boiler)
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature (I used 4 TB Earth Balance butter, and 4 TB coconut oil, but next time I will use all E.B. probably)
- 1 1/2 cups light-brown sugar, firmly packed
- 2 large eggs (I used flax eggs- 2 TB ground flax mixed with 6 TB water; next time I may try egg replacer, as the cookies were slightly crumbly)
- 1 teaspoon pure vanilla extract
- 1/3 cup milk ( I used soy milk)
- 1 cup granulated sugar (for rolling) (Nana's book didn't have this step, so I didn't do it)
- 1 cup confectioners' sugar (for rolling)
Making the Crinkle Cookie Dough
- In a medium size bowl whisk together the flour, cocoa, baking powder, and salt until well blended. (If your cocoa powder is lumpy you sift it through strainer into the bowl before whisking together the other ingredients.)
- In a large bowl, beat the butter and brown sugar with an electric mixer on medium high speed until light and fluffy, 3 to 4 minutes.
- Add the eggs and vanilla, and beat until well combined. If necessary, scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are well blended.
- Add the melted chocolate and beat until blended.
- With mixer on low speed, alternate adding flour mixture and milk until just combined.
- Divide the dough into quarters, wrapping each with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Baking the Crinkle Cookies
- Preheat oven to 350F degrees. Line cookie sheets with parchment paper or silicone liners.
- Remove portions of cookie dough from the refrigerator one at a time.
- Divide the portion of dough into 16 1-inch balls.
- Place each of the sugars in a shallow dish.
- Roll each ball in granulated sugar and then in confectioners' sugar to coat completely.
- Place the cookies 2 inches apart on prepared baking sheets.
- Bake, one cookie sheet at a time, until the cookies flatten and the tops form cracks, about 12 to 15 minutes.
- Remove from the oven and place the baking sheets on wire racks to cool. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.
The towel in this photo was one Nana embroidered. I love it - Kiss the Cook!
