you’ve seen chocolate crinkles before. they are a totally classic cookie, and usually pop up a lot around christmas time – a dark, fudgy cookie coated in powdered sugar. in their unadulterated state, they are awesome. but then, i found out that you can add bourbon to them. sometimes adulterating things is a good thing.
i brought these cookies to dinner at a friend’s house recently, and as they went around the table, a few words kept popping up: “amazing”… “so good”… “awesome”… “wow.” yep, this is a good cookie. it has that classic chocolate crinkle flavor–rich, fudgy, and deeply chocolatey–but with an added sort of sweet smokiness from the bourbon. this awesome spin on a classic was a huge hit, and deservedly so.
an amazing twist on a classic cookie: fudgy and chocolatey, with a hint of sweet smokiness.
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups semi-sweet chocolate chips
- 3 tablespoons earth balance
- 2 tablespoons bourbon
- 2 eggs
- ⅓ cup granulated sugar, plus a few tablespoons for coating cookies
- a few tablespoons powdered sugar, for coating cookies
- in a small bowl, combine the flour, baking powder, and salt.
- put the chocolate chips, earth balance, and bourbon in a medium microwave-safe bowl. microwave the bowl in 15-second intervals, stirring between each one, until the chocolate is completely melted and smooth. be careful not to burn it.
- in the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs and ⅓ cup sugar on high speed until the mixture is thick, about 5 minutes. switch to the paddle attachment and on low speed, mix in the melted chocolate mixture. still on low speed, mix in the flour mixture until it is all just combined. the batter will be pretty liquidy at this point - don't worry! cover the bowl and put it in the freezer to chill until it is firm, about an hour.
- preheat the oven to 325°f and line a baking sheet with parchment paper. put a few tablespoons of granulated sugar in one small bowl and a few tablespoons of powdered sugar in another small bowl. take tablespoon-size chunks of the batter and, one at a time, roll each chunk into a ball. roll each ball first in the granulated sugar, then in the powdered sugar, and place it on the prepared baking sheet. repeat until the baking sheet is full.
- bake the cookies in the oven for 14-16 minutes, until they are firm at the edges. they will still be pretty soft in the center, and that's okay - don't overbake them. let them cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely. repeat with the rest of the dough.