- Hi! You're watching "Preppy Kitchen",
where I, John Kanell, teach you how to make
delicious homemade dishes to share
with your family and friends.
Today, we're making a chocolate crinkle cookie.
This is like one of my all time favorites,
first of all, and
it's amazing on a holiday platter.
But, it's the perfect anytime treat, too.
It's like soft, fudgey, amazingness inside;
just a tiny, thin shell of crispness;
and this all happens magically in the oven.
There's no decorating.
There's no fuss, no muss, no worry.
Let's go!
First off we're gonna be sifting
2 cups, or 240 grams of all-purpose flour
into our bowl.
In case you're wondering, I am, of course,
filming in a rental house right now
while the remodel is dragging on.
I'm very excited for it to be finished.
We had to move out and
we're here, nice and quiet
the kids can have some peaceful moments
without all the banging and,
of course, the dust.
So, let's get that in there
you can use measuring cups too,
but, let me tells ya, you've gotta
measure flour correctly,
so if you're using a cup,
you've gotta fluff it up
and like you can't pack it in.
I have a whole video on how to measure flour.
Click up here for that.
It seems so simple but
so many things have gone wrong
because of incorrectly measured flour.
Do you wanna know a secret?
Growing up in America, we really
don't use scales that much.
Don't ask me why, we just don't
we use cups
But I was watching The Great British Bake Off
and they were just dumping ingredients
into a bowl and I'm like what kind of magic is this
how can they just eyeball it?
What kind of wizard of baking
have I found myself watching?
But it's because there was a scale under the bowl
like I have right now.
So, they made that magic happen.
It was so easy, I was like
oh my gosh I'm buying a scale
I am not going to be using cups, that much,
I still use cups a little bit.
That's two cups of flour,
now two teaspoons of baking powder.
It's our leavening agent.
And three quarters of a teaspoon of salt.
Try and use like a sea salt,
salt isn't salt, there's different flavors of salt,
some of it's a little bit of bs,
let me tell you,
but, some of it's real,
if you use iodized salt it's a little bit harsher
than noniodized, or like a sea salt.
And another part is like the size of the salt grain.
You can get luxurious giant salt flakes
or, you know, like little tiny
super fine granules.
They're both good for different things.
All right so we can give this a quick whisk.
And set it aside.
Okay now for the mixer.
This recipe is interesting,
one, because it really is a two day affair.
Day one, you make the dough.
Day two you deal, you like bake the chilled dough.
It's not one of those recipes where, like,
oh, you know you can chill it if you want,
this dough needs to chill
there's no butter in it, it's oil based,
and today I'm using vegetable oil
but, on the sly, I've made this with olive oil
and it's delicious
you can't really taste the olive oil
because the chocolate is so strong,
but if you enjoy olive oil,
or if you have extra olive oil at home,
go ahead and use that too.
Into the bowl of your stand mixer,
this is your paddle attachment,
you're adding in one and three quarter cups
of granulated sugar,
delicious.
Carefully add in half a cup, or 120 mL,
of vegetable oil,
but like I said you could also use olive oil in this.
Let's give this a mix.
(upbeat music)
That looks so crazy,
I'm used to seeing butter in here,
but this is like a nice fluffy cloud of delicious.
All right, into a separate bowl,
I'm just cracking 4 room temperature eggs.
I'm just doing this so I don't have to worry
about any shells going in here.
There we go.
Okay now, oh my gosh I just
found a shell,
(beep)
not today, anyways.
The eggs are prepped, no shells,
That would be a not cool surprise,
this got fluffed up,
I'm gonna add in one cup of cocoa powder right now,
and I'm using a nice Valrhona cocoa powder,
you can use any brand that you'd like,
I like to use a Dutch processed one
because it's a little bit mellower
and you get like a darker color,
but it's up to you.
All right carefully mix this on low.
That is like some chocolatey realness,
okay, scrape the bowl down,
this is like the rarest of cookies
where both Brian and I agree on it being amazing.
Normally he likes things soft, pillowy, cakey cookies,
and I, as you know if you watch the channel,
love a crisp cookie.
But here, this is a fudgey cookie
which is like the happy medium,
it's like a little brownie bite,
it's delicious.
Mix, mix, mix, and we're gonna add the eggs
in one at a time, and, you know,
scrape the bowl down occasionally.
By one at a time I mean two
and just add the last one in there, it's fine.
This is a little bit messy
but let's scrape, scrape, scrape.
And, right now, I wanna add it, you could
plop in a teaspoon, or half a teaspoon,
or a pinch, whatever you'd like,
of espresso powder.
So this will help, kind of bring out
the chocolatey flavor.
You're not using that much,
so you're not gonna taste the coffee.
It just amps up the chocolate.
I'll let that run for a minute.
Be right back.
Okay, right now I can add in 2 teaspoons
of vanilla extract.
If you're not a fan of vanilla and chocolate
you can totally leave it out,
I like the extra little kick of flavor.
All right, now the last part, for today,
dumping in that flour mixture.
That was some nice dumpin'.
Let that mix in there.
Once it's getting close,
we can scrape the bowl down.
This is gonna be some liquidy nonsense,
you're like what the heck, this doesn't look
anything like a cookie,
how dare you.
But, the key is, it actually needs to chill overnight.
And, by the way, this recipe could
totally be done with a hand mixer and a bowl,
I actually had a really nice hand mixer,
or two, in the past,
but I had the worst luck and they broke,
and I have so many gadgets hanging around,
plus now we're moving back and forth,
never replaced them, just used this stand mixer.
But, stand mixers can do a lot of things.
But, hand mixers can do a lot of things,
you don't have to have a stand mixer.
Okay, that's good, see you can see here
like what, this doesn't look like a cookie,
this looks like cake batter,
but it's gonna turn into the most amazing cookie ever.
Crinkle cookies, I feel,
are really pigeon holed into Christmas time,
but they are an anytime delicious treat.
They don't have to live in the holidays,
you can do them whenever you want.
This gets covered with plastic, foil, paper,
whatever you want to do,
and refrigerated overnight,
overnight, overnight.
This isn't like a one hour situation,
it really needs to chill all the way through,
and the next day you'll come back
to an amazing surprise.
You can chill this for a few days, by the way,
just put it like a covered container
with less air exposure, and, you know,
it'll stay good in the fridge for like 3 or 4 days.
Into the fridge and I'll be back tomorrow!
I may be in a different colored shirt.
Good morning! So, my dough,
my pie dough?
(beep)
Good morning, so my cookie dough chilled overnight
and, you can see, it's still not that hard,
it's just firmer,
this is a really, really soft cookie dough.
You can use a big tablespoon,
or a spoon, whatever you want.
I'm using a cookie scoop just to pull off
enough dough, which I will then roll into a ball.
You want it to be like, about an inch.
That's way bigger,
about an inch in diameter,
and what you can do is do an assembly line,
like place it on here,
or, you can roll it directly in that powdered sugar
and then place, that's probably the best thing to do.
That powdered sugar is
so important for the crinkle cookie look.
Otherwise, it would just be like
a chocolate brownie cookie.
So keep rolling, rolling, rolling.
They don't all have to be the same size,
but just try to eyeball about an inch wide.
Your hands will start getting crazy,
I'm gonna tell you this ahead of time.
But, just take regular wash breaks.
See, look a that.
If you want like a twist on the classic,
here's what you can do.
Buy some freeze dried berries,
you can get freeze dried strawberries
or raspberries, or whatever,
then whiz them in a blender or a food processor
with some powdered sugar.
This will make a nice pink berry sugar,
which I actually made for my beet cake,
which you can click up here for.
That chocolate beet cake was divine,
if a little bit unusual.
And you can have like a pink chocolate crinkle cookie.
You can also just mix the powdered sugar
with a bit of cocoa powder and sift it together,
and you'll have like a milky chocolate one
that's also good.
Giving these like a secondary toss
because it's a little humid today.
And by a little, I mean it's like 100% humidity.
That powdered sugar was disappearing,
so feel free to give them a second toss.
These go into the oven at 350 Fahrenheit
for about 10 to 12 minutes,
you'll see them kind of puff up,
the crinkles happen, and then they're ready to take out.
They will not bake fully in the oven,
they're gonna continue baking a bit
after you take them out.
That's why they have that amazing, like luscious
brownie texture when you bite into them.
Oh my gosh I'm so excited to share these cookies.
Look how perfect that is,
and they just come out like that.
There's no decorating, there's no like worrying
about getting it right, it just happens, magically.
By the by, it helps that they are like
so fudgey and chocolatey inside,
but with like a little bit of a crispness
on the outside, it's kind of amazing.
If you like this recipe, check out my cookie playlist.
It has all of my favorite cookies,
and I know you're gonna find some new favorites there.
In the meantime, it's time for a bite.
Mmm that's really good,
oh my gosh I can't even describe
how good this flavor is,
you just need to make them, they're so easy.
Make 'em, bake 'em, enjoy.
If you like this video, hit that like button
and subscribe, and I'll see ya on the next video!