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Saucepan Chocolate Crinkles Yellow RoseJenny

Saucepan Chocolate Crinkles

Updated version of the traditional chocolate cookie rolled in powdered sugar

Course Dessert
Keyword chocolate cookies
Prep Time 10 minutes
Total Time 20 minutes
Servings 24 cookies

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

  1. Pre-heat oven to 350 degrees.

  2. Line two sheetpans with parchment paper (or silpats).

  3. In medium saucepan, heat butter to sizzling over medium heat. Melt completely.

  4. Turn off heat and remove pan from heat.

  5. Stir in all of the cocoa.

  6. Stir in white and brown sugars. Mixture will be sandy.

  7. Stir in yogurt and vanilla.

  8. Add flour, salt and baking soda. Fold but only until flour is absorbed.

  9. Using 2 spoons, scoop cookies onto parcement-lined sheetpan.

  10. Sift powdered sugar over the tops of each cookie. Be generous!

  11. 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!