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The Beauty of the Scale – as told by the Chocolate Crinkle Cookie. I have to say, I’m a little confused with all this back and forth weather. 
But I have decided to take full advantage of the recent snow that we received (even though it was on Halloween!!) and go full on Christmas baking mode – with my favorite recipe for the holidays, Triple Chocolate Crinkle Cookies.
The snow and smells of holiday baking start to put my soul in a good place. For me, the holidays are all about the people and the food. It is all about gathering around the table with the people most important to you and always with a plate of cookies.
This cookie is one of my favorites due to the intense chocolate flavor, the additional option to add peppermint for the holidays, the chewy texture, and the super easy mixing process. If I’m really organized, I try to make a larger batch, and once I scoop them, keep a stash in the freezer for when I need a quick dessert for an event or late night pick me up.
You will notice below that the recipe is in grams. If you have ever baked with me before, you would have definitely noticed this as well. The way I defend this point is that it really allows you to begin the creative and flexible process of baking. When all of your ingredients are weighed in grams or ounces, the end recipe becomes that much more consistent and exact. Then, once you start to develop the ease and consistency with weighing ingredients, you can begin to play with the quantities and types of ingredients. Look to slightly increase the fat content by adding a yolk to the recipe, or look for additional chewiness by switching out brown sugar for white sugar. I love to keep track of my process in recipe development through excel spreadsheets and percentages. It also comes in handy to help reduce dishes – no need for all the measuring cups and spoons!
Embrace the scale, take the chance on it! It will become your best friend with your baking! And help with all the upcoming holiday baking.
Note: Marcel’s sells cooking scales that are easy to read and use.
Triple Chocolate Crinkle Cookie
- 151 grams all purpose flour
- 4 grams baking powder
- 1 gram baking soda
- 3 grams kosher salt
- 63 grams cocoa powder
- 335 grams brown sugar
- 163 grams eggs, room temperature
- 5 grams vanilla extract
- 112 grams of dark chocolate (I like 91%)
- 51 grams unsalted butter, melted
- 50 grams dark chocolate, roughly chopped (I like 61%)
- 4 drops peppermint oil, optional
- Granulated sugar, as needed
- Powdered sugar, as needed
- Melt together the 112 grams of dark chocolate with the butter.
- Sift together the flour, baking powder and soda, cocoa powder, and salt. Set aside.
- Whisk together the brown sugar, vanilla, and eggs. Add the melted chocolate mixture into the egg mixture. Stir in the peppermint oil, if using. Stir in the flour mixture, mixing just to combine.
- Scoop dough into pieces about 1 ½ tablespoons in size (#40 scoop). Line up on a sheet pan and refrigerate overnight, or freeze for about 2 months. *If you decide to bake immediately, give your dough at least 1 hour to rest in the refrigerator.
- When ready to bake, preheat your oven to 325 F. Remove your chilled dough and roll in granulated sugar, followed by powdered sugar. Place onto parchment lined sheet pans, no more than 12 to one ½ sheet pan. Lightly press down. Bake about 12-15 minutes, until the edges are slightly firm.
- Store at room temperature for about 1 week, tightly wrapped or freeze baked cookies, up to 1 month.