Baking with Children: Chocolate Crinkle Cookies Recipe
If you haven’t tasted chocolate crinkle cookies, they are best described as nut free brownie trapped in a powdered sugar coated cookie. They’re light and fudgy with a fabulous crinkle design when baked. This Chocolate Crinkle Cookie recipe is one of my older son’s favorite cookies. When he made them this morning for his friends, I felt nostalgic and proud of him.
Help Kids With Food Allergies Be Confident Cooks and Bakers
This recipe for chocolate crinkle cookies is adapted from Williams-Sonoma Kid’s Baking cookbook, pages 22-23. The recipe was available online but I’ve included some of my tips for success. As I flipped through the book, I felt nostalgic for the sheer delight of baking with little children and all the yummy treats shared. I also felt proud that my son could make the cookies to share with his friends. If you have little children, I highly recommend inviting them to spend time with you in the kitchen. It might be messy but it’s a wonderful learning experience.
Have Fun & Learn
When my sons were preschoolers, we made chocolate crinkle cookies for a class party together and I asked them to help me with simple steps such as adding measured amounts of ingredients and stirring ingredients. As they grew older, I taught them how to measure and various baking and cooking techniques. The time spent baking and cooking together are great opportunities to read labels, practice good hygiene, and be aware of potential cross-contact. It’s one way to empower our children with food allergies with practical skills.
I provided my sons with kid sized aprons and we checked out children’s cookbooks from the library and I let them decide what recipes they wanted to try. My oldest is now in high school and cooking together is still fun as we talk and spend time together.
Allergy Aware Cookies
I’ve written the chocolate crinkle cookies recipe exactly as I would make it for my son who loves chocolate but is not allergic to egg. Chocolate crinkle cookies are typically peanut and tree nut free.
- If you are egg-free, my favorite egg-free substitution to use for cookies is a combination 1 1/2 tablespoon of water + 1 1/2 tablespoon oil + 1 teaspoon baking powder for each egg.
- If you are milk-free, try using an equivalent amount of oil or Earth Balance’s Buttery Baking Sticks (contains soy).
- If you are milk and egg free, try a chocolate crinkle recipe by Kelly Rudnicki (Food Allergy Mama) that uses apple sauce.
- If you are wheat or gluten free, try substituting the all purpose flour with Cup 4 Cup gluten free flour, but check to see if their products suits your needs first. Otherwise, there are numerous gluten free options.
- If you’re not into chocolate (like my younger son), there are other variations such as red velvet crinkle cookies, and my lemon vanilla crinkle cookies, matchta (green tea) crinkle cookies, egg nog crinkle cookies, etc..
Resources: The Kids Baking cookbook is out of print but you can still buy it used or check it out from the library. Cup4Cup retails for about $13 a bag at my local grocery store but if yours does not carry it, you can order it online.
Related recipe: Lemon Vanilla Crinkle Cookies
Baking with Children: Chocolate Crinkle Cookie Recipe
- 1/3 cup confectioners' sugar
- 1 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar granulated
- 1/2 cup unsalted butter 1 stick at room temperature
- 2 large eggs
- 1/2 teaspoon vanilla extract
Take 1 stick of butter out of refrigerator to soften (at least 30 minutes).
Preheat your oven to 350°F and line baking sheets with Silpat or parchment paper.
Add confectioners' sugar to a medium sized bowl and set aside.
In a different medium sized bowl, combine flour, cocoa powder, baking powder, and salt with a fork or a whisk (be sure to break up any lumps of cocoa powder).
Add the granulated sugar and softened butter to a large mixing bowl (if the butter is still hard, cut it into 1/2 inch cubes before adding to the mixing bowl) and use an electric mixer to cream the butter and sugar together until smooth (about 3 minutes).
Crack the eggs into a bowl and check for any stray eggshells.
Stop the mixer, scrape down the sides, add 1 egg, and beat for 1 minute until mixed, then add the 2nd egg and vanilla, and beat for 1 minute until mixed.
Turn off the mixer, add the flour mixture and mix on low or by hand until the flour is incorporated into a dough.
Refrigerate the dough for 10-15 minutes (this additional step will make it easier to roll the dough into balls and yield nice puffy cookies).
Use a tablespoon sized measuring spoon to scoop a heaping tablespoon of dough and use a metal teaspoon in the other hand to scrape a rounded lump of dough directly into the bowl of powdered sugar.
Use 2 fingertips to gently pat the dough into a ball as you roll the dough in powdered sugar.
Place the dough ball approximately 2 inches apart from each other on the baking sheets and repeat.
Bake for 10-12 minutes, the cookies will look puffy and crackled when ready.
Remove the baking sheets from the oven and allow them to cool on a cooling rack, after a few minutes use a spatula and transfer the cookies from the baking sheet to a cooling rack.
I often bake a double batch of this recipe and left a little note in my cookbook with the following measurements (double batch):
1/2 cup confectioners' sugar
3 1/3 cup all purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
2 cup sugar (granulated)
1 cup unsalted butter (2 sticks) at room temperature
4 large eggs
1 teaspoon vanilla extract
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