As if I don’t bake enough already, I recently had the opportunity to take a baking class at Google! It was a “Chocolate Crinkle Cookies” class, and let me tell you, it was a dream come true.
Ever since the pandemic started, I’ve been wanting to create a mini-batch recipe for these classic cookies. So, when I saw this class offered, it felt like serendipity! I signed up immediately and spent two glorious hours on a Friday afternoon baking my heart out in our office test kitchen with two wonderful chef instructors.
The class was so much fun, and the recipe was brilliantly easy. But it was the complete opposite of a mini-batch experience! I ended up with 40 large chocolate crinkle cookies. (Which, of course, I happily shared with my co-workers and brought the rest home to share with friends and neighbors.)
But my mini-batch heart was still set on creating a smaller version. So, I rolled up my sleeves and got to work. And guess what? I nailed it! My mini-batch chocolate crinkle cookies are even richer, darker, and more chocolatey than the ones I made in class. (We may be a little biased, but we loved them!)
Now, we have the perfect solution for those “chocolate crinkle cookie emergencies”. We can whip up a batch of these mini treats, enjoy them, and move on with our lives. No leftovers, no fuss!
The Mini-Batch Advantage:
This recipe makes just three cookies, which is perfect for a small treat or a cozy night in. No need to worry about a whole tray of cookies tempting you from the countertop!
Deep, Dark, and Delicious:
These cookies are seriously chocolatey. They’re rich, fudgy, and covered with that irresistible crinkle texture.
Easy and Fun:
This recipe is so easy to make, even beginner bakers can master it. Plus, it’s a fun activity to do with kids (just be prepared for a powder-sugar-covered kitchen counter!).
Let me know if you give these awesome cookies a try!
Mini-batch Chocolate Crinkle Cookies
Equipment
- Cookie sheet
Ingredients
- 1 tbsp mashed banana or applesauce (15 g) this is your egg replacer, no you don't taste it but use (nut) milk if you're absolutely paranoid or allergic to bananas
- 1 tbsp neutral oil (14 g) I use avocado oil, apparently you can even sub (nut) milk – which we found out by accident 🙂
- 2 tbsp brown sugar (24 g) sub granulated sugar
- 1 tbsp granulated sugar (12 g)
- 1/4 cup flour (30 g) gf all purpose if desired, or even oat flour
- 1 1/2 tbsp cocoa powder (9 g)
- 1/8 tsp baking soda
- drop of vanilla
- pinch of salt
Coating
- 2 tbsp granulated sugar (24 g)
- 2 tbsp powdered sugar (15 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl using a fork/whisk, rigorously mix together mashed banana, brown sugar, white sugar, drop of vanilla and oil until creamy and fluffy (took me a few min). Add cocoa powder, stir until no clumps remain. (Optional: also add a pinch of espresso powder to amp up the flavor)
- In a mug/other bowl mix flour, baking soda, pinch of salt.
- Gradually add dry to wet, folding with a spatula or spoon, stopping as soon as you get a nice soft cookie dough. If the dough gets too crumbly add a drop of water.
- Make rounds of cookie dough between your palms. Yes in the photo I experimented with making just a single cookie nano-batch baking style 🙂
- For each ball, first dip and cover in granulated sugar, followed immediately by powdered sugar.
- Set on the parchment paper to bake (they will spread so give about at least an inch between the cookies).
- Bake 12-13 minutes until the cracks have formed, cool for 5 and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.
- In one of our test runs we actually forgot to add the oil to the cookie and had to compensate with a bunch of almond milk! The non-fat cookie still tasted good so if you’re looking for a non-fat cookie, this is the one!
