More cookies. Chocolatey ones.

Chocolate Crinkle Cookies

There was no road trip this time to justify the baking of cookies, but there was a barbecue. I expected to wake up the morning of with some energy--a grocery list of stuff and ideas in my head of what I was going to bring.
But alas, that was not the case. Instead I woke up feeling like I just wanted a slow and easy morning and a hot cup of coffee to go with it. A trip to the grocery store was the last thing I was in the mood for.
Thank god for a well stocked pantry.
I showed up at that barbecue with a salad made of fregola sarda (Italian couscous) and some Chocolate Crinkle Cookies.

I don't bake as often as some do, so I'm always a little wary to try out a new recipe when I'm intending to actually feed other people with it. But these did not disappoint in the least.
The batter worried me at first because it felt much drier than what I'm used to. It became something like damp sand and I expect that if you overmix the batter the cookies will come out drier and crumblier. By some stroke of luck I managed to get it right and they turned out moist and almost fudgy. That part surprised me since the recipe calls only for cocoa powder*, no actual chocolate. They were reminiscent of a brownie, without the sometimes aching sweetness that comes with a brownie.

In any case, it's definitely a recipe I'm going to make again.
Barbecue or no barbecue.



Wishing I had taken home some of the leftovers


Chocolate Crinkle Cookies from Williams-Sonoma

*I used Valrhona cocoa powder which is some fine, fine stuff.