The summer marks the end of the school year and the beginning of 3 months of hungry kids, constantly empty snack cupboards and ‘bored’ brains. I am on the run with snack ideas. So I decided to spend the summer coming up with delicious recipes while keeping the kids constantly fed! These chocolate crinkle cookies obviously weren’t to keep them full for long, but worked as a yummy treat after dinner. They gobbled up a few in one go! I keep forgetting that kids need extra, extra food during growth spurts.
I’ve made a few batches of these cookies in the last few weeks and I have already been asked to make them a permanent addition to the school lunch menu…. Really wasn’t what I was expecting. I wish the kids would love to eat the healthier options with just as much excitement. Lol.
Preparation Time 15 minutes
Cook Time 10- 12 minutes
Yield 12
Ingredients
1/2 cup butter- room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg- room temperature
1 teaspoon vanilla
1 cup/ 125 grams flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup chocolate chips
For rolling
3 tablespoons granulated sugar
1 cup icing sugar/ confectioners sugar
Instructions
Beat the butter and sugars together for 3-4 minutes until light and fluffy.
Add the egg and vanilla. Mix it in.
In another bowl: combine the flour, cocoa powder, baking soda and salt. Mix well.
Add the wet and dry ingredients together. Fold in the chocolate chips.
Chill the dough for at least 3 hours or up to 3 days.
Remove the cookie dough from the fridge, let it sit on the counter for 10 minutes.
Roll the cookie dough into balls. Roll the cookie dough balls in granulated sugar and then in the icing sugar.
Place the cookie dough onto a parchment lined baking sheet, spacing the cookies 2 inches apart.
Bake the cookies at 180c for 11- 12 minutes. Remove them from the oven and allow them to cool on the tray for 5 minutes, then move them to a cooling rack.
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