LMS Chocolate Crinkle Cookies

These are easy to make with a fudgy brownie center and a sweet crunchy exterior.

— Natalie, Life Made Simple

In an effort to make the infamous Chocolate Crinkle Cookies, I searched far and wide (went straight to my cookie monster Pinterest board), and found the Life Made Simple recipe. I immediately gravitated toward the recipe because it was labeled as simple. As you may already be able to tell from the images, I completely failed at making this recipe! Keep reading to see how and why.

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Making this recipe did not go well, and it was 100% because of my own mistakes. First mistake I made was a ROOKIE mistake! I did not have enough nor all of the ingredients required to make this recipe. It calls for 1 1/2 cups of granulated sugar, and I only had 1/2 cup to use. Oh the shame… I went ahead with a cup short of sugar.

My next missing puzzle piece was not having espresso powder. I did not have espresso powder, but post-bake I did some research and realized that espresso powder is much more simple than I thought thanks to the Kitchn. During the baking process I brewed a cup of coffee, to make up for the lack of espresso powder . I used three teaspoons of coffee to make up for the lack of espresso (the recipe only calls for 1/4 teaspoon of the espresso powder). I’m not exactly sure how this messed the cookies, but based on the final result, I know it did.

I followed the recipe exactly for the remainder of the instructions and came to my next downfall step: shaping into balls. The cookies would NOT form. They spread flat on the cookie sheet. I immediately scooped out the rest of the dough onto the cookie sheets, then threw them into the freezer in hopes I could reshape before rolling in the powdered sugar. Once I pulled them out of the freezer, I quickly realized that was not a possibility and they stuck to the parchment paper. So, I heavily dusted the cookies with powdered sugar and threw them in the oven. It was not a great end result.

In the end, the cookies lacked sweetness, were cakey, and didn’t hold the cracked powdered sugar form. Needless to say while I failed this time, I plan to test the recipe again, and actually stick to the recipe.

Life Made Simple Recipe

FOR THE DOUGH:

•  1 1/2 c. granulated sugar
•  1/2 c. light or dark brown sugar
•  3/4 c. vegetable or canola oil
•  2 tsp. vanilla extract
•  1/4 tsp. espresso powder
•  4 large eggs
•  2 1/3 c. all-purpose flour
•  1 c. unsweetened cocoa powder
•  2 tsp. baking powder
•  1/2 tsp. coarse kosher sea salt

FOR ROLLING:

•  3/4 c. powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the sugars, oil, vanilla, and espresso powder. Mix on low until combined, about 1 minute. Add eggs one at a time, mixing after each addition.
2. In a medium mixing bowl whisk together the flour, cocoa powder, baking powder, and salt.
3. With mixing speed on low, gradually add the dry ingredients, mix until combined.
4. Cover dough and refrigerate for at least four hours, or overnight.
5. Once the dough is thoroughly chilled and completely solid, preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
6. Using a small cookie scoop (about 2 teaspoons), form balls. Roll in your hands to create a smooth surface on each ball. Roll each ball in powdered sugar, packing it on to ensure it is fully covered.
7. Place on cookie sheet and bake for 10-13 minutes or until set. The cracks should still look moist, they will firm as the cookies cool. Transfer to a wire rack to cool complete

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Let me know how the recipe turned out for you in the comments below!