Chocolate crinkle cookies often show up around the holidays.
I particularly love the cracked look and the contrast of the powdery white against the dark cocoa. It leaves a lasting impression that makes them ideal for gifting them to neighbors for Christmas. Why not, since this recipe makes so many.
If you’ve never tried one, these cookies have almost a brownie-like texture. A bit chewy, they are still light despite the richness of the cocoa. If you feel like mixing it up, try substituting 1 teaspoon of vanilla extract with peppermint extract. It creates an entirely new type of cookie.
Now for the technical stuff. I’ve had people ask me how I get these cookies so white. My trick is to coat it with a ton of powdered sugar before baking. It almost looks like the sugar will fall off. This ensures the cookies don’t absorb the powdered sugar during bake time.
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