These are some of my favorite cookies to make, especially when my chocolate snack stash is all gone! If baked just right, they're oh so soft and perfectly chocolaty on the inside. :)
What You'll Need:
3 eggs
1 1/2 cups white, granulated sugar
4 ounces unsweetened chocolate, melted (I just buy those unsweetened baking squares)
1/2 cup coconut oil, melted (I use unrefined)
2 tsp baking powder
2 tsp vanilla (For best taste, don't use imitation vanilla)
2 cups all-purpose flour (I like to use King Arthur flour for my baking)
Powdered sugar (about 1 cup or more)
What You'll Do:
1. In a mixing bowl, beat eggs, granulated sugar, melted chocolate, melted coconut oil, baking powder, and vanilla with an electric mixer until combined. Beat in as much flour as you can, then stir in any remaining flour. (I like to stir flour first, so it doesn't blow all over the place when I start mixing!) You can cover and chill for 1-2 hours if you wish, however, I do not do this. I move on to the next phase right away . . .
2. Shape dough into 1-1 1/2 inch balls. Roll cookie dough balls in powdered sugar to coat generously. (I pour about 1 cup of powdered sugar into a cereal-sized bowl to do this step, but I don't really measure. Add more if needed.) Place cookie balls about 1 inch apart on ungreased cookie sheet (I line mine with foil). Bake at 375° for 8 minutes. Adjust time depending on oven. DO NOT over cook. Cookies should have crackles on top but still look a little bit doughy. Let sit on cookie sheet for just a minute and then transfer to a wire rack. Store in airtight container or on plate wrapped tightly in saran wrap. Makes between 30 and 40 cookies, depending on size. If you like them bigger, you may need to cook a tad bit longer.
Tips:
1. Make sure coconut oil is thoroughly melted. Stir in first before beating so it doesn't splatter everywhere. Since coconut oil begins to solidify at about 76° F, don't let it sit in bowl for any length of time. I add the oil right before beating the mixture the first time. (Before the adding flour step.)
2. I personally don't let the cookies cool entirely before storing. This keeps them soft the next day. In fact, they taste better the next day!
3. Lining cookie sheets is important because the stray powdered sugar that gets on the cookie sheet turns liquidy during cooking and likes to stick to the pan. I prefer less mess. :)
4. If you don't have 4 oz. unsweetened baking squares on hand, you can substitute 12 tablespoons of cocoa powder and 4 tablespoons melted coconut oil mixed together. I've had to do this a couple of times, and the cookies turn out just fine. In fact, that's what I had to do this last time! ;)
Enjoy!!
Linked to Try A New Recipe Tuesday, Works for Me Wednesday, Tasty Tuesdays
***Excited to share my first published children's story ~ Mysterious Moon! Download on Amazon today. :)
1 comment:
Yum! These looks amazing, we're big fans of crinkle cookies here! Thank you for linking up to last week's Tasty Tuesday. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope that you'll join us again this week.
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