Tag Archives: cookie

Wrinkly Crinkly Chocolate Cookies

This is not technically a Halloween cookie.  You could make these cookies all year, and everyone would love them.  But for some reason, they just feel especially right for Halloween.

Maybe it’s because the stark colored contrast and crackled texture remind me of spooky things.  Mummy skin?  Spider webs?  Who knows?

Either way, if you need a last minute Halloween dessert idea, these cookies would fit the bill nicely.  They are ever so slightly labor intensive, but they still come together fairly quickly.  Plus they look impressive as all get out.

So, are you ready to bake?  Let’s go.

Wrinkly Crinkly Chocolate Cookies

You’ll need:

  • 1/2 cup powdered sugar
  • 1 cup sugar, divided
  • 1/3 cup canola oil
  • 2 tablespoons dark corn syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup almond milk (or milk of your choice)
  • 1 tablespoon ground flax seeds
  • 4 ounces semisweet chocolate, melted and cooled slightly
  • 1-1/4 cups plus 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder (bonus points for black cocoa powder, but don’t use Dutch processed)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

1.  Pour the powdered sugar into a small bowl, and 1/4 cup of the white sugar into a second small bowl.  Set the bowls aside.

2.  In a large mixing bowl, combine the sugar, oil, corn syrup, vanilla, milk, flax seeds, and melted chocolate.  Beat until totally combined.  Then add the rest of the ingredients and beat until fully incorporated.  Your dough should be fairly thick and very sticky.

3.  Refrigerate your dough for at least 30 minutes, to make it easier to handle.  When the time is almost up, preheat your oven to 325° F.  Line two baking sheets with parchment.

4.  Once the chilling time has elapsed, remove the dough from the refrigerator.  Scoop a heaping tablespoon of dough and roll it into a ball with your hands.  Then roll that ball in the white sugar until fully coated.  Then drop the ball into the powdered sugar, and carefully coat the ball with a fairly thick coating of powdered sugar.  Gently shake off any excess sugar, and place on the prepared baking sheet.

5.  Continue this process, placing the cookie balls a couple of inches apart, since they tend to spread quite a bit.  Bake for 13-15 minutes, until the cookies look like they do in the pictures (slightly puffed, with lots of cracks on the surface).  Let them cool for a few minutes on the baking sheet before very carefully removing to a cooling rack.  Allow them to cool completely before eating.  Store in a single layer.

Serve these at your Halloween party, or any time of year.  Their fudgy texture is a huge hit with people who like rich chocolatey cookies (which is everyone, right?).

And now if you’ll excuse me, I have some cookies to eat.  Happy Halloween, y’all!

P.S. This recipe was created by my favorite cookbook authors, Isa Chandra Moskowitz and Terry Hope Romero.  If you want to see this recipe in its original form, plus many many more amazing recipes, check out their book Vegan Cookies Invade Your Cookie Jar.  This is not a sponsored post, and they don’t know me at all.  I just love them, and you should too.

8 Comments

Filed under Recipes

Maple Ginger Cookie Sandwiches

I almost called this post “How to Cheat at Dessert,” since that’s really what this recipe is all about.  A few weeks ago, my boyfriend and I hosted a baby shower for his (very pregnant) sister.  At the last minute, I decided I needed another dessert besides the cupcakes I was making.  And the cookie frosting sandwich was born.

Now, I’m certainly not saying I invented putting frosting between two cookies, but I can’t remember ever seeing this before.  What’s important is that this technique really helped me out in a pinch.  And when, sooner or later, you need a last minute dessert, it just might save you as well.  Anyway, let’s get cooking frosting.

You’ll Need:

  • 1/4 cup non-hydrogenated shortening
  • 1/4 cup margarine
  • 2 cups confectioner’s sugar
  • 2 tablespoons soy milk (see notes at the end of this recipe)
  • 1 teaspoon maple extract
  • 1 one pound bag ginger snaps (I like Murray’s, but any cheap ones will do)

1.  Use a hand mixer or stand mixer to cream together the fats.

2.  Sift in about 1/2 a cup of confectioner’s sugar, add a splash of milk, and beat to combine.  Repeat until all the sugar and milk have been incorporated (this should take less than five minutes).

3.  Add maple extract and beat until fluffy (about two more minutes).  If frosting looks a little too soft, beat in up to another 1/4 cup powdered sugar.

4.  Fit a pastry bag with a large star-shaped pastry tip and fill the bag with frosting.

5.  Place one cookie upside-down on a clean working surface, and pipe a circle of frosting close to the edge of the cookie.  Don’t worry about filling the circle in — there will be enough frosting without it.  Place another cookie right-side-up on the frosting, and press gently.

6.  Repeat until you run out of frosting or cookies (they should run out at roughly the same time).  Now place your cookies in the refrigerator.  For how long?  Well, that’s up to you.  If you have a couple of hours, that’s better.  That way the cookies will soften a little, making them slightly easier to eat.  But by all means, you can eat these right away.

Some notes about this project

  • Make sure you use cheap cookies.  Expensive, gourmet cookies somehow don’t work as well.  Neither do homemade cookies.  The cheaper the better for this project.  You could probably even use canned vanilla frosting with maple extract mixed in.  I haven’t tried it, but if you do, let me know if it worked.
  • My maple extract had a really dark brown color.  If yours doesn’t, throw a teaspoon or so of cocoa powder into your powdered sugar when mixing.  That’ll give your frosting a nice maple-y color.
  • It is imperative that you use a fancy piping tip for these cookies.  Otherwise, they’ll look rushed and sloppy.  Since this recipe is so simple, it’s worth getting out that pastry bag!  Oh, and I got my bag and tips from Bake it Pretty.  I would HIGHLY recommend this kit.  (Full disclosure:  I used to work for BIP, but I don’t any more.)
  • These cookies are a little messy to eat.  The longer they are refrigerated, the less messy they get.  If you want, you can even freeze them for an hour or so and serve them frozen or partially thawed.  What I’m saying is that this recipe is pretty versatile.
  • I don’t consume dairy, which is why this recipe calls for soy milk.  You can definitely also use almond milk, rice milk, or even canned coconut milk.  I’ve tried it with all of them, and they all work well.  If you want to use cow’s milk for this recipe, I’m not gonna stop you.

Those may or may not be the actual crumbs from an actual cookie sandwich I ate during this photo shoot.  They’re just so tiny and irresistible!

As always, if you make these, let me know how they turned out.  Or if you have questions about this recipe (or any other recipe or project you see here) let me know.

You can leave a comment on this blog post, email me at info@papertuesday.com, or find us on facebook or twitter.  I’d love to hear from you!

Leave a comment

Filed under Recipes