Can I take a moment to share my obsession with Wendy Williams? I am a Wendy-aholic! Thank goodness for DVR, I watch her religiously every day, which is surprising because outside of her show I could care less about what this celebrity is doing, and that this other celebrity is in rehab.
Wendy is my go to lady for what is in season in the fashion world, and how to find it at a bargain, life advice in her “Ask Wendy” segment, and lets be real, what celebrity is in rehab.
Every once in a while Wendy has a cooking segment where she invites a celebrity chef to come cook for 5 minutes, discuss the process, and then watch Wendy (and the studio audience) eat it. Last week she had on Carla Hall from ABC’s The Chew. Carla was making holiday cookies from her company Petite Cookies, and her chocolate cookies looked too good to not try. In fact browse her website, her flavor combos look so good I might have to whip up some of my own recipes based off her flavors soon.
Putting these Chocolate Crinkle Cookies together was pretty simple, and didn’t require use of my KitchenAid KSM150PSOB Artisan Series 5-Quart Mixer, Onyx BlackKitchenAid Mixer until I got to the actual baking part where I realized there was no way baking for the recommended 5-8 minutes was going to work. These are supposed to be chewy cookies, not raw ones! 5 minutes passed, the cookies still looked like balls of dough, 8 minutes, the same thing. By 11 minutes I finally took them out of the over as they were starting to expand a little and crack on the tops. It could be because of my fantastic Williams Sonoma pans that everything takes a little longer than normal baking times, but it didn’t even make sense that these took double the amount of time stated.
- 4 tbls Butter
- 1/3 cup Unsweetened Cocoa
- 1 large Egg
- 1/2 cup Sugar
- 1/4 cup firmly packed Brown Sugar
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/3 cup Mini Chocolate Chips
- 1/4 cup Powdered Sugar
- Preheat oven to 350F. In a glass bowl, on high, microwave butter and cocoa for 45 seconds. Whisk until smooth and set aside.
- In a medium bowl, whisk together eggs, sugar, brown sugar, salt, and vanilla until smooth. Gradually add the egg mixture to the chocolate mixture, whisking well until blended.
- In a small bowl, whisk together flour and baking powder. Stir flour into the chocolate mixture until blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle and shape.
- Place powdered sugar in a small shallow bowl. Using an ice cream scoop, or other small spoon, scoop dough and form into 3/4 –inch balls. Roll balls in powdered sugar and arrange on a parchment-lined baking sheet.
- Bake for 8-11 minutes, until cookies begin to spread and crack. Cool cookies completely on the rack before transferring to a rack. Eat right away, or place in an air tight container.
- I didn't actually try to put them in the fridge to see what happens, but I can only assume that their chewy consistency would change, so I don't recommend it.