ONLINE: Cooking with Rob Scott - Double Chocolate Crinkle Cookies

Online Via Facebook Live
Grades 6-12

They’re a lot like a brownie but in cookie form – in other words, DELICIOUS! Join Chef Rob for a Facebook Live event. Make and save for the holidays to share or make and eat them yourself! Ingredients and directions follow!

DOUBLE CHOCOLATE CRINKLE COOKIES

By: Simply Creative Chef Rob Scott

Ingredients: Yield 20 cookies
1 cup all-purpose four
½ cup & 2 tablespoons unsweetened natural cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 stick unsalted butter, softened to room temperature
½ cup granulated sugar
½ cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup mini or regular semi-sweet chocolate chips
Rolling:
3 tablespoons granulated sugar
1 cup confectioner’ sugar
Directions:

• Whisk the flour, cocoa powder, baking soda and salt together in a large bowl and set
• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the
• butter, granulated sugar and brown sugar together on medium-high speed until fluffy and
• creamed, about 2 minutes
• Beat in egg and vanilla on high speed
• Scrape down the sides and bottom of the bowl, as needed
• On low speed, slowly mix the dry ingredients into the wet ingredients until combined then beat in the chocolate chips
• The cookie dough will be thick and sticky
• Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days (chilling is mandatory)
• Remove cookie dough from the refrigerator and allow to sit for 15 minutes
• Preheat the oven to 350 degrees F
• Line two baking sheets with parchment paper or silicone baking mats
• Scoop and roll balls of dough, about 1 ½ tablespoons of dough each, into balls
• Roll each ball lightly in granulated sugar, then generously in the confectioners’ sugar
• Place 3 inches apart on the baking sheets
• Bake the cookies for 11 – 12 minutes
• If the cookies aren’t really spreading by minute 9, remove them from the oven and lightly bag
• the baking sheet on the counter 2 – 3 times (this help initiate the spread)
• Return to the oven for a couple more minutes
• The cookies will be thick, regardless, though they deflate a little as they cool
• Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely
• Cookies stay fresh covered at room temperature for up to 1 week