Sunday, January 10, 2016

Chocolate Crinkle Cookies

Over the holidays, this cookie recipe (courtesy of Frieda Loves Bread) appeared on a regular basis. I loved the look of "crinkles" and made a batch. 

It's very important to not skip the step of chilling the dough, because the mixture will end up being too moist to shape into balls.

My cookie yield was about 2 1/2 dozen, due to the fact that I used a heaping teaspoon versus 2 tablespoons that the recipe called for.

In spite of the white and powdered sugars, these cookies are not overly sweet and stay moist for a good amount of time, if sealed in a zipped bag or some closed container. However, these guys are so good that you may not have any leftovers to deal with.

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