Christmas Baking
It’s that time of year when we all pull out our best recipes and shower friends, neighbors, delivery drivers, policemen, firemen (you get the picture) with our goodies.
May I humbly suggest that you give this (quick) recipe a try this season? I am absolutely positive you’ll want to add them to your baking list!
Saucepan Chocolate Crinkles
I have been baking these delicious morsels for years. I can remember being ten and baking the traditional Betty Crocker Chocolate Crinkles recipe (and it is still a yummy recipe) but wanted something a bit quicker that doesn’t require a chill in the refrigerator. These babies are made in your saucepan, right on the stove meaning less work at clean-up time!
You are going to love them, I promise!
Saucepan Chocolate Crinkles
Updated version of the traditional chocolate cookie rolled in powdered sugar
Ingredients
- 1 cup a.p. flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 5 tbsp butter unsalted
- 1/2 cup cocoa
- 1 tbsp cocoa
- 2/3 cup sugar
- 1/3 cup brown sugar
- 1/3 cup plain yogurt Greek, unsweetened
- 1 tsp vanilla
- 1 cup powdered sugar for sifting
Instructions
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Pre-heat oven to 350 degrees.
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Line two sheetpans with parchment paper (or silpats).
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In medium saucepan, heat butter to sizzling over medium heat. Melt completely.
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Turn off heat and remove pan from heat.
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Stir in all of the cocoa.
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Stir in white and brown sugars. Mixture will be sandy.
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Stir in yogurt and vanilla.
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Add flour, salt and baking soda. Fold but only until flour is absorbed.
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Using 2 spoons, scoop cookies onto parcement-lined sheetpan.
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Sift powdered sugar over the tops of each cookie. Be generous!
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Bake 9-11 minutes, rotating pans half-way through bake time.
Recipe Notes
Cookies stay fresh for two days but they rarely last that long in our house. They are softer than the traditional Betty Crocker Chocolate Crinkle but I never hear any complaints!
