Let me start off by saying, I am going to have to warn you that these cookies are addictive. It all started when Monkey Girl wanted something chocolaty. I was doing a canning marathon and didn’t have the allotted amount of sugar needed to finish my canning and make her cookies. I did however have a sample of Zulka Morena Pure Cane Sugar that Madeleine Hennessy was kind enough to send me. In fact I liked the Zulka so much that I also used it to can with. I made some Strawberry Vanilla Jam that I will share with you in another post. They indicated that it was really good in coffee and it is, but I thought it could be sprinkled over the top of muffins, pies and cakes to give it a bit of crunch and make them look oh so pretty.
Double Chocolate Crinkle Cookies
Ingredients:
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces of semi sweet chocolate chips
1 stick of unsalted butter
1/2 cup Zulka Morena Pure Cane Sugar
2 large eggs
1 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees
In a medium bowl sift together the flour, cocoa, baking soda and salt. Set aside.
In a medium microwaveable bowl, melt the chocolate chips and butter in the microwave. Do increments of 20 seconds until both chocolate and butter is melted. Stir as you go.
Put the warm chocolate mixture, cane sugar, eggs and vanilla in a stand mixer fitted with a paddle attachment. Mix on medium until everything is combined. Turn mixer to low and add the flour mixture.
Drop dough evenly (I use my 1 1/2 inch ice cream scoop) on a parchment lined cookie sheets about 2 inches apart. Bake for about 15 minutes, the cookies should have a cracked appearance and should look slightly underdone. They will continue to harden up as they cool. You can store them in an air tight container for up to 3 days. Trust me, they do not last that long in my house.
Peace be with you,
Veronica
