Ingredients with Measurements:
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
Special Equipment Needed:
- 2 large mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Spatula
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat butter and sugar together with a hand mixer or stand mixer until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract and mix until combined.
5. Slowly add dry ingredients to wet ingredients and mix until just combined.
6. Fold in chocolate chips.
7. Scoop dough into 1-inch balls and roll in powdered sugar.
8. Place dough balls on prepared baking sheets, about 2 inches apart.
9. Bake for 10-12 minutes, or until cookies are set and edges are slightly cracked.
10. Let cool on baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 180 kcal
Fat: 9 g
Carbohydrates: 22 g
Protein: 2 g
Substitutions for Ingredients:
- Unsweetened cocoa powder: can be substituted with Dutch-processed cocoa powder
- Unsalted butter: can be substituted with salted butter
- Granulated sugar: can be substituted with light brown sugar
- Semi-sweet chocolate chips: can be substituted with dark chocolate chips or white chocolate chips
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough
- Substitute 1/2 cup of the all-purpose flour with almond flour
- Add 1 teaspoon of espresso powder to the dry ingredients
Tips and Tricks:
- For best results, use room temperature eggs and butter
- For a more intense chocolate flavor, use Dutch-processed cocoa powder
- For a more chewy cookie, bake for 1-2 minutes less
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve cookies on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a sprinkle of sea salt or chopped nuts.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee or tea.
Suggested Side Dishes:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Troubleshooting Advice:
- If cookies are too soft, bake for an additional 1-2 minutes.
- If cookies are too hard, bake for 1-2 minutes less.
Food Safety Advice:
- Always use clean utensils and surfaces when making cookies.
- Store cookies in an airtight container at room temperature.
Food History:
Fudge crinkle cookies are believed to have originated in the United States in the 1950s. They are a variation of the classic chocolate crinkle cookie, which is believed to have originated in Germany.
Flavor Profiles:
Fudge crinkle cookies are rich and chocolatey with a hint of vanilla. They are slightly chewy on the inside and slightly crisp on the outside.
Serving Suggestions:
Serve as an after-dinner treat or as a snack with a glass of cold milk.
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Taste: Rich, Chocolatey, Sweet, Creamy, Moist