Food blogging is so weird. There are so many things that go into running a food blog; so many pieces of advice that get thrown around here and there. One of the pieces of advice I received last week was to celebrate Christmas in July and make Christmas cookies for my blog right now. I immediately thought it was so silly and I wrote it off.
But then, cookies wouldn’t leave my head.
And since it’s about to be the season where it’s too hot to turn the oven on, I decided to have a few cookie baking sessions before the summer heat arrived. You don’t mind, right?
Here’s a little how-to video on how to make these chocolate crinkle cookies:
It’s been a delicious few days! So many chocolate chips (many of which fell on the floor, which my dogs ate and SURVIVED!), so many chewy cookies, and so much love to share. While I am fearlessly dedicated to mini desserts that I don’t have to share, I enjoy making 1 dozen cookies, eating 1 (ok, fine–TWO), and then passing off the rest to friends and coworkers.
If you over-bake these cookies, they end up just tasting like soft chocolate crinkle cookies, which isn’t bad, but you really want that gooey center. So, stick to the baking time, trust yourself, and you’ll have gooey cookies.
Oh oh, and if I’ve learned anything from my other gooey butter cookie recipe, it’s that I need to reiterate how important chill time is (for the cookies, not for you and me…). Try try try to chill them for 1 hour at least before baking. And then, when you’re scooping, be quick so your hands don’t warm the dough too much.
Ok, the rest is up to you! Best of luck!
Yields 1 dozen
A small batch of gooey butter cake cookies with chocolate!
70 minPrep Time
14 minCook Time
1 hr, 24 Total Time
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1 large egg + 1 large egg yolk
- 1 teaspoon baking powder
- 1/4 + 1/8 teaspoon fine salt
- 1/3 cup powdered sugar, for rolling
- In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds.
- Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
- Next, add the whole egg, and egg yolk. Beat until combined.
- In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
- Chill the dough in the fridge for at least 1 hour. This is not optional. Like, at all.
- Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
- Have the powdered sugar ready in a shallow bowl nearby.
- Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough into the powdered sugar before placing them evenly on the baking sheet.
- Bake for 14 minutes. Keep a close eye on these cookies--they should not brown in the oven. The top of the cookies will be puffed and slightly wet. Let the cookies cool completely on the baking sheet before serving.