CHOCOLATE CRINKLE COOKIES

Chocolate crinkle cookies

CHOCOLATE CRINKLE COOKIES

#SIAintheKitchen

After Europe, I was thrown right back into the swing of things. A new full-time job, back to training, 3 competitions lined up, tons of interviews being done for my podcast. Vacation was over. I took a little bit of a break and wasn’t cooking much. I started dating someone new. 2020 was off to a great start.

Now, it’s March. We’re in the midst of the coronavirus pandemic and my competitions have been postponed to the fall, I’m “official” with this new guy, some out-of-town guests had to cancel on my podcast because of the coronavirus and my upcoming travel plans may have to be canceled. Lots of bad, but some good mixed in with all the panic. And by panic, I mean people are hoarding on everything! Hand sanitizer, antibacterial wipes, toilet paper!? It’s total madness. I feel as if the apocalypse is upon us.

I went to my local No Frills yesterday to buy toilet paper and not only was the grocery store a complete shit show, the aisles were completely empty. Zilch. I’m currently on my LAST roll of toilet paper. What the actual fuck?! It is total insanity here and I feel like I’m the only person keeping calm and not freaking yet. Just currently being left with disappointment over and over again which is upsetting.

Back to toilet paper. So I’m out. I’m in this group chat with my girls and my friend, Anjela, was happy enough to spare me some rolls. Thank GOD for her! I couldn’t come empty-handed so I quickly whipped up these chocolate crinkle cookies in a jiffy. They’re soft, chewy and delicious. Just the perfect amount of chocolate with a light dusting of confectioner’s sugar and finished with fleur de sel.

Thank you Anjela for the TP. Love you long time. This post is for you.

CHOCOLATE CRINKLE COOKIES - makes 1.5 dozen cookies

  • 1/3 cup unsalted butter, softened at room temperature

  • 1/2 cup granulated sugar

  • 1/4 cup golden brown sugar

  • 2 tbsp chia seeds

  • 1/6 cup warm water

  • 1/2 tsp Madagascar bourbon vanilla

  • 1/4 cup Dutch-processed cocoa powder

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/4 cup confectioner’s sugar

  • fleur de sel (optional)

  1. Preheat the oven to 350F and line two baking sheets with a non-stick surface like Silpat and set aside. Set the rack to the middle.

  2. In your stand mixer, beat the butter and sugars together on medium high for 3 minutes. Scrape down the sides and beat again. Mix the warm water and chia seeds until it becomes a gel-like consistency. Can also substitute 1 egg here as well - I just ran out!

  3. Add in the chia seed “egg” and vanilla. Beat together. Add in the cocoa powder, baking powder, and salt.

  4. Gradually mix in the flour until the dough comes together. Scrape down the sides and mix again to ensure everything is totally incorporated.

  5. Using a cookie scoop or spoon, form balls of dough and roll it into a icing sugar. I found it was best placing the confectioner’s sugar in a small round bowl and rolling it around. Place on a cookie sheet and press down gently with a fork. Place cookie dough on baking sheet with atleast 1” of space in between.

  6. Bake for 10 minutes or until the cookies spread and form crinkles. Sprinkle with fleur de sel and let cool on the baking sheets for 10 minutes before transferring to a cooling rack. Store in an air-tight container.

DESSERTStephanie Siacookies, chocolate cookies, chocolate crinkles cookies, sweets, dessertComment