Hi Bold Bakers.
Holiday Season is cookie season so I’m gonna share with you the most searched holiday cookie
recipe on my website, chocolate crinkle cookies.
This video is made thanks to my partnership with GoodCook.
As you can see I’ve bundled some of my favorite GoodCook items, these are perfect for the
baker in your life this holiday season.
All the information about the products and the recipe can be found on GoodCook.com.
So the first step is to measure out our cocoa powder and our sugar.
So I’m using a GoodCook precision 7 pound scale, people ask me to measure in cups or
to use a scale, and to be honest with you for real exact precision a scale is best,
in Europe this is what we use all the time.
So it’s a great gift for the baker in your life this holiday season, I strongly recommend
it and it’s not that expensive.
So with these ingredients you just want to sieve them together.
A sieve is also part of my baking bundle, it’s really important and I’ll tell you
why, when you have ingredients like cocoa powder they always need to be sifted because
they can contain moisture and can get lumpy and you don’t want that in your recipe.
So just make sure you always sieve cocoa powder.
Ok so that’s that, now let’s add in our wet ingredients.
So to this add in your eggs, flavorless oil, like vegetable oil or canola oil, and some
vanilla extract.
So what I love about this recipe is that you can mix it all by hand using a whisk and this
is part of my baking bundle, it’s really important for all my bold bakers to have a
whisk to hand.
All you want to do is just mix this together really well.
Now if you don’t eat eggs no worries, you can replace them with a flax egg and that
will work really well.
So you’ll probably see when you start mixing this batter that it starts to smell and look
like a brownie and it pretty much is a brownie masquerading as a cookie so it has all of
that lovely fudge chocolate Soft center but it’s in the shape of a cookie
that’s what makes these so good.
Ok lovely this has come together, now we’re just gonna mix together the rest of our dry
ingredients.
So we’re gonna use our scale again to measure our flour, and then we’re gonna add in our
baking powder and our salt.
And then just give this a quick mix in the bowl of the scale, you see me do this a lot
I always mix my dry separate and my wet separate, just wanna make sure that it’s all really
well combined.
And then in one fowl swoop, in it goes into your chocolate mix.
And then with a spatula just bring it all together.
My tip here is don’t skimp on the salt and don’t skimp on the vanilla extract it really
makes all the difference in the world to these cookies.
In no time at all you’ll start to see it come together like I said like a brownie batter.
Absolutely gorgeous.
So just keep mixing until you can’t see anymore flour and then that’s it.
Now I love to chill my cookie doughs it just makes them easier to set so I’m just gonna
pop this into the fridge for around 2 hours and let it get nice and cold.
A side note you can also freeze this dough it freezes really well, so put it in your
fridge and then you’ll have it ready to go when friends or family come over during
the holidays.
So our dough is chilled we’ve got a bowl of powdered sugar here that’s really important
and I’ve got 2 GoodCook Cookie sheets lined with parchment paper Now these cookie sheets
I think are really important because they come in a set of three and I find them really
useful so put that on your Santa list.
So to scoop our cookies I have a GoodCook cookie scoop now this is around a tablespoon
measure that’s all that you need.
This batter will actually make around 30-35 cookies nice and big they’re good size.
So what you want to do is a little bit of a heaped scoop, then just turn it out, roll
it in your hand and then just dip it into the powdered sugar make sure that you coat
it really well in the powdered sugar.
And then onto your baking tray.
And then just continue with the rest of your batter.
So with these cookies you don’t want to smash them down you want to leave them nice
balls like we have here And then also give them a little bit of space in between so they
don’t bake into each other.
So one of my tips for these cookies is sometimes the sugar can come out a bit faded, if you
want to keep them nice and white coat them twice in powdered sugar and that’ll make
sure that they come out pristine.
OK so there you have it our cookies are now ready to be baked off.
Bake your cookies off at 350°F or 180° C for roughly 10-12 minutes and the secret here
is not to overtake these guys, you want to make sure they’re nice and fudgy in the
middle so don’t do more than 12 minutes.
So it’s been 12 minutes and our cookies look amazing, you can see the lovely crinkle
on top and the contrast of the white and the brown which gives it this distinguished look,
also baking them for that short time makes sure that I know they’re fudgy underneath.
Once these cool down they’re going to set a little bit just like a brownie, and they’re
gonna be perfectly fudgy on the inside.
But I don’t think that I can wait that long so here it goes.
This cookie really has everything, it’s got different textures because it’s crispy
on the outside but soft and fudgy in the middle.
And then you’ve got really good quality cocoa powder in there which makes them extra
chocolatey.
Without a doubt, once you see these guys coming you know it’s Christmas time.
Thanks again to GoodCook for sponsoring this video, head over to GoodCook.com for information
on the products I used and the recipe.
I’ll see you back here really soon for more Bigger Bolder Baking.