Oh Cookies. Soft delicious Chocolate Crinkle Cookies.
My first recipe from this new cook book was Chocolate Crinkle Cookies. I’ve never made crinkle cookies of any sort so I wasn’t sure what to expect. The picture made the cookies look delicious and the recipe seemed pretty straight forward so I figured this was a good Sunday afternoon baking treat.
Recipe from Baking Favorites – Williams Sonoma
I like soft, squishy cookies. Cake like cookies. For the most part, I don’t want cookies that are extremely crisp unless I have a cup of tea to dip them in. I like cookies that are soft the next day, maybe even the third day; if there are still any left. Well, these cookies delivered!
The recipe ingredients were in both volume and weight. I chose to use weight since I have a good quality scale and why not use it. I have read many times before that there can be a difference between weight and volume so when possible, I go with weight. I did test that once with a recipe involving flour. The recipe asked for the flour in both volume and weight (indicating that they would be equal) so I took the volume measurement and weighed it and it was different. I remember the volume of flour actually weighed more than what the recipe called for. Having made that recipe a few times previously using the volume measurement, I found it was always a tad bit too dry for me. I switched to the weight measurement and it was much better.
But back to these cookies…
I need to point out just how soft and fluffy my creamed butter and sugar was this time around. I’m not sure what was different than any other time I do this, but wow…was it ever smooth and light. I’m sure it made a difference to my cookies.
The written instructions are very clear and simple to follow. The ingredients are pretty common with nothing unusual or difficult to get where I live. Many months ago I spent some time researching the difference between unsweetened cocoa powder and Dutch-process cocoa powder for a cookie recipe I was going to be making. I remember that the stuff I purchased was correct for that recipe but to be honest, I don’t remember anything about what I learned and I decided the cocoa powder I had on hand was going to be what I used regardless.
The recipe didn’t require a lot of equipment and I really appreciated that I didn’t need to clean my entire kitchen after this was done. I also found it was a pretty quick recipe to make; from gathering all the ingredients to cooling the last batch was at most 45 minutes. These cookies only took 10 minutes to bake.
Previously I wrote about how this recipe book came to my possession and what my initial thoughts were. You can see that post here.
These cookies are amazing! The entire family loved them and many cookies disappeared before the end of Sunday. I was so surprised they actually made the crackle type top. I thought they looked just like the picture and I was very proud of my results.
The cookies were soft and cake like. I didn’t find them too sweet. I’m not a fan of sweet for the sake of sugar. It’s gotta taste good before I spend the calories. The cookies that were left over stayed soft for the next couple of days before they were all gone and I didn’t have them in stored in an air tight container.
I will certainly add these to the list of successes and will make them again. What about you? Have you made these Crinkle Cookies before? Any Crinkle Cookies? Would you make these? Leave a comment down below and tag us on social media if you do make them!