Double Chocolate Crinkle Cookies

Made with both cocoa powder and bittersweet chocolate, these chocolate crinkle cookies are exceptional: intensely chocolatey, fudgy, and crunchy at the same time . Read on to learn the secret to making crinkle cookies that emerge from the oven with dramatic cracks across their surfaces!

In the intro to the chocolate crinkles cookie recipe in Zoe Bakes Cookies , Zoe describes these crinkles as both “fudgy and crunchy at the same time” — a textural combination I love — so I made them immediately. Sure enough, the crinkles emerged from the oven looking just as promised: snow-capped with beautifully cracked surfaces.

Do you know the secret to creating those beautifully cracked surfaces? It’s to double-dip the dough balls, once in granulated sugar and then in confectioners’ sugar. Before making Zoe’s recipe, I had never had great success with crinkles — I had never been able to create those dramatic cracks or the texture I desired.

Friends, the flavor and texture of these cookies are exceptional: intensely chocolatey, perfectly chewy and moist, almost like a fudgy brownie in cookie form. They require a little more work than other cookies, but they are so worth the effort, especially for holidays and most especially for the chocolate lover in your life.

How to Make Chocolate Crinkles, Step by Step

Gather your ingredients. For this recipe you’ll need Dutch-processed cocoa powder. I’m using this Cacao Barry Extra Brute , which comes highly recommended by Stella Parks of Serious Eats.

You’ll also need some bittersweet chocolate, which you will chop finely. I’m using Valrhona 70% cacao:

For best results, use a scale to measure:

Start by combining the butter, sugar, and vanilla:

Beat until light and fluffy — you can do this in the stand mixer, too, which makes the process easier:

Then add an egg and beat until combined:

In a separate bowl, combine the flour, cocoa, salt, and baking powder:

Whisk until smooth:

Add the dry ingredients all at once to the wet and mix to combine:

Chop the chocolate

Add it to the batter:

And mix until incorporated.

Once the batter is done, portion it into tablespoon-sized (or 22-gram) balls:

Place them on a small tray:

Roll the balls between your palms, then roll each ball in sugar:

Freeze the balls for 15 minutes:

Then roll each ball in confectioners’ sugar:

Bake each tray of cookies for 8 to 10 minutes at 375ºF:

The cookies should be puffed and crinkled upon removing:

Allow them to cool completely on the sheet pan before serving or storing:

These are heavenly and taste even better on days 2 and 3, so don’t be afraid to make them ahead of time.

Description

Made with both cocoa powder and bittersweet chocolate, these chocolate crinkle cookies are exceptional: intensely chocolatey, fudgy, and crunchy at the same time .

From Zoe Bakes Cookies

Tips for Success

• Use a scale to measure . This recipe calls for cocoa powder, which is very hard to measure accurately using volume measures.

• Use a stand mixer if you have one. If you don’t mind getting an arm workout, you absolutely can whisk/beat by hand, but a stand mixer makes the job easier and also more effectively whips the butter into a light and airy texture.

• Follow the recipe precisely. Chill the sugar-coated dough balls for no more than 15 minutes, to help ensure the cookies emerge with the white powdered sugar looking as snowy as ever.

• 1 cup ( 120 g ) all-purpose flour

• 1/2 cup ( 40 g ) Dutch-processed cocoa powder

• 1 1/4 tsp ( 4 g ) baking powder

• 1/2 tsp ( 3 g ) kosher salt

• 1/2 tsp ( 1 g ) espresso powder, optional

• 1/2 cup ( 114 g ) butter, salted or unsalted at room temperature

• 3/4 cup ( 150 g ) granulated sugar, plus more for rolling

• 2 tsp ( 8 g ) pure vanilla extract

• 1 egg, at room temperature

• 2 ounces ( 56 g ) bittersweet chocolate, finely chopped

• 1/2 cup ( 60 g ) confectioners’ sugar for rolling

1. In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder, if using.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix in th egg until well incorporated. Scrape down the bowl again.
3. Add the flour mixture all at once and mix on low speed just until it all comes together. Scrape down the bowl. Turn the speed to medium and mix for 15 seconds. Turn the speed down to low, add the chopped chocolate, and mix until just incorporated.
4. Line two baking sheets with parchment paper.
5. Scoop the cookie dough using a #70 (1-tablespoon) portion scoop. Alternatively weigh the dough into 22 gram portions. Roll each dough ball in the palm of your hand to make a round sphere. Roll the cookies in granulated sugar. Freeze the dough balls for about 15 minutes (they should be very cold, but not frozen solid) or refrigerate for 30 minutes.
6. Preheat the oven to 375ºF.
7. Dip the cookies in the confectioners’ sugar and place them on the prepared baking sheets, leaving 3 inches between each cookie.
8. Bake one sheet at a time, in the middle of the oven for 8 to 10 minutes, until the cookies puff up and the sugar coating looks crinkled. (Note: My cookies consistently have been taking 10 minutes.) Don’t overbake the cookies or they will become crispy.
9. Cool completely on the baking sheet before serving or storing at room temperature in an airtight vessel.
10. Note: While these cookies emerge from the oven with the confectioners’ sugar looking pristine, as they cool, some of that sugar inevitably will begin to dissolve. Know that the flavor is unaffected by the “melting snow” and if anything the flavor of these cookies improves with time. I think they are perhaps best two or three days after baking.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Cookies
• Method: Stand mixer, oven
• Cuisine: American

Description

Made with both cocoa powder and bittersweet chocolate, these chocolate crinkle cookies are exceptional: intensely chocolatey, fudgy, and crunchy at the same time .

From Zoe Bakes Cookies

Tips for Success

• Use a scale to measure . This recipe calls for cocoa powder, which is very hard to measure accurately using volume measures.

• Use a stand mixer if you have one. If you don’t mind getting an arm workout, you absolutely can whisk/beat by hand, but a stand mixer makes the job easier and also more effectively whips the butter into a light and airy texture.

• Follow the recipe precisely. Chill the sugar-coated dough balls for no more than 15 minutes, to help ensure the cookies emerge with the white powdered sugar looking as snowy as ever.

• 1 cup ( 120 g ) all-purpose flour

• 1/2 cup ( 40 g ) Dutch-processed cocoa powder

• 1 1/4 tsp ( 4 g ) baking powder

• 1/2 tsp ( 3 g ) kosher salt

• 1/2 tsp ( 1 g ) espresso powder, optional

• 1/2 cup ( 114 g ) butter, salted or unsalted at room temperature

• 3/4 cup ( 150 g ) granulated sugar, plus more for rolling

• 2 tsp ( 8 g ) pure vanilla extract

• 1 egg, at room temperature

• 2 ounces ( 56 g ) bittersweet chocolate, finely chopped

• 1/2 cup ( 60 g ) confectioners’ sugar for rolling

1. In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder, if using.
2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix in th egg until well incorporated. Scrape down the bowl again.
3. Add the flour mixture all at once and mix on low speed just until it all comes together. Scrape down the bowl. Turn the speed to medium and mix for 15 seconds. Turn the speed down to low, add the chopped chocolate, and mix until just incorporated.
4. Line two baking sheets with parchment paper.
5. Scoop the cookie dough using a #70 (1-tablespoon) portion scoop. Alternatively weigh the dough into 22 gram portions. Roll each dough ball in the palm of your hand to make a round sphere. Roll the cookies in granulated sugar. Freeze the dough balls for about 15 minutes (they should be very cold, but not frozen solid) or refrigerate for 30 minutes.
6. Preheat the oven to 375ºF.
7. Dip the cookies in the confectioners’ sugar and place them on the prepared baking sheets, leaving 3 inches between each cookie.
8. Bake one sheet at a time, in the middle of the oven for 8 to 10 minutes, until the cookies puff up and the sugar coating looks crinkled. (Note: My cookies consistently have been taking 10 minutes.) Don’t overbake the cookies or they will become crispy.
9. Cool completely on the baking sheet before serving or storing at room temperature in an airtight vessel.
10. Note: While these cookies emerge from the oven with the confectioners’ sugar looking pristine, as they cool, some of that sugar inevitably will begin to dissolve. Know that the flavor is unaffected by the “melting snow” and if anything the flavor of these cookies improves with time. I think they are perhaps best two or three days after baking.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Cookies
• Method: Oven, Stand Mixer
• Cuisine: American

Find it online : https://alexandracooks.com/2024/12/15/double-chocolate-crinkle-cookies/

Everyone needs a good, simple baked pasta recipe in their repertoire. This is the one I rely on often. You can make it with homemade sauce or jarred, and it lends itself well to all sorts of variations: sautéed greens, sausage, roasted vegetables, pickled peppers, and more. It can be assembled ahead of time, stashed in the fridge, and baked when needed 🎉.

Hours before the party, the pans of pasta were assembled and ready to go. Thirty minutes before the girls were due to arrive, into the oven they went. Just as the girls stepped into the house, shin guards and cleats flying everywhere, out came the piping hot pasta bakes, cheese bubbling, tips charred, corners crisp.

How nice, I thought, as the girls tucked into the simple spread — baked pasta, salad, focaccia , veggies and hummus — to have everything made in advance?

Earlier in the week I made the tomato sauce and the large batch Caesar dressing , and for ease, I bought the hummus (Little Sesame brand, which we all love). Overall, it was not a big effort, and, cheesy as it sounds, it warmed my heart to have a houseful of giggling girls.

I have made this pasta bake a handful of times since for friends in need for various reasons. When I have the time, I make the sauce, when I don’t, I buy it. Sometimes I make it without any additions, sometimes I add sausage and greens, sometimes I add roasted mushrooms. It lends itself well to improvising, and I just think everyone needs a recipe like this in their repertoire, one they can assemble quickly, one that feeds a lot of people, one that’s delicious and comforting.

How to Make Baked Penne, Step by Step

First, gather your ingredients. For the most basic version, you’ll need a pound of pasta, whole milk low-moisture mozzarella, parmesan, heavy cream, and tomato sauce. When I have the time, I’ll make a batch of this homemade tomato sauce , which yields exactly the amount you need for this recipe: 4 cups. When I’m pressed for time, I use 1 jar of the Rao’s vodka sauce and the difference in Rao’s marinara. Your favorite jarred sauce will work great here.

Measure your ingredients: 4 cups sauce, 1 cup cream, 8 ounces of mozzarella divided into two 4-ounce portions, and 1 cup of grated parmesan.

If you want to incorporate kale and sausage (or any other ingredients — roasted mushrooms, charred broccolini, pickled peppers), prep them now:

Start by bringing the pasta to a boil in well-salted water for 6 minutes:

Drain and rinse it:

Meanwhile, brown the sausage:

And stem the kale, if using:

Once the sausage is brown, transfer it to the baking dish or a large bowl:

Then sauté the kale in the same skillet:

Transfer it to the pan:

Then add the remaining ingredients — the parcooked pasta, half of the mozzarella, the grated parmesan, and the heavy cream — and toss to combine:

Ideally: use your favorite large bowl for this job:

Then transfer to the baking dish and top with the remaining mozzarella:

Transfer to a 375ºF oven for 35 minutes:

Let cool briefly before …

… serving. Caesar salad is a great match.

If you want to make this for a friend, pick up some 9×13-inch disposable pans:

And foil:

Description

This is the very simple baked pasta I’ve been making for roughly the last 6 months for various reasons: my daughter’s soccer team’s pasta party, a friend who had a baby, a friend who lost a husband, a friend who had a fire. It is delicious without any add-ins, but I prefer it with kale and sausage for the added flavor and textural elements they offer. Roasted mushrooms in place of the kale and sausage is also a variation I love.

Notes:

• Sauce: I do prefer using a homemade sauce when I have the time, but I have made this plenty of times with jarred Rao’s: I pour a bottle of the vodka sauce into my 4-quart measure; then make up the difference with Rao’s marinara.

• For mixing the pasta pre-baking, a very large bowl is so handy.

• If gifting to a friend, make the recipe through step 4, then cover with foil, and write in Sharpie on top: Bake uncovered @375ºF for 35 minutes.

• Kosher salt

• 1 pound short tube pasta, such as penne or ziti or, as here, mezzi rigatoni

• 4 cups tomato sauce, homemade or your favorite jarred sauce, see notes above

• 1 cup heavy cream

• 1 cup grated Parmigiano Reggiano (2 to 2.5 ounces)

• 8 ounces whole milk, low-moisture mozzarella, divided

• .75 lbs sweet or hot Italian sausage, optional

• 1 tablespoon extra-virgin olive oil

• 9 ounces Tuscan kale (pre-stemming), stemmed and roughly chopped

1. Preheat the oven to 375ºF. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Boil the pasta for 6 minutes; then drain and rinse under cold water.
2. Transfer the pasta to a large bowl. Pat dry with a dish towel. Add the tomato sauce, heavy cream, parmesan, and 4 ounces of the mozzarella. Stir to combine.
3. If you are adding the kale and sausage, place the sausage in a large skillet over high heat. As soon as it begins to sizzle, turn the heat to medium, and use a spoon to break it into smaller pieces. Cook for 5 to 7 minutes, stirring occassionally to ensure it browns evenly. Transfer the sausage to the large bowl, leaving the fat behind. Add 1 tablespoon of extra-virgin olive oil to the skillet and set over medium-high heat. Add the kale and season with a pinch of salt. Cook for 2 to 4 minutes, using tongs to stir and rearrange the kale in the skillet until it is wilted down. Transfer the kale to the bowl and stir to combine.
4. Transfer everything to a 9×13-inch baking dish (or disposable foil pan if you are gifting to a friend). Top with the remaining 4 ounces of mozzarella. (If gifting to a friend, see notes above.)
5. Transfer to the oven and bake for 35 minutes or until the mixture is bubbly and the edges are browned to your liking. Let cool briefly before serving.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Pasta
• Method: Oven
• Cuisine: American, Italian