Blog Hop Cookie Swap: The St Russell’s Crinkle Cookies

Updated: Mar 19, 2020

We all have our weaknesses

For us, that weakness is cookies. We love them. And we are pretty sure they love us too. So what better time of year to share our favorite cookie recipe than during the holidays?! We are so excited for the opportunity to participate in the Blog Hop Cookie Swap with a great group of people!

Recently, on our Instagram story Stephen posted the process of baking these cookies and SO MANY people ask for the recipe. Today we are sharing the recipe for maybe the most delicious, soft, festive-looking cookies that just scream:

“IT’S THE MOST WONDERFUL TIME OF THE YEAR!”

We love these cookies for their deep chocolate flavor, a texture that is soft but not gooey, and a perfect balance of sweetness. I know, right now you’re thinking: “Yeah right guys, I can see you rolled these in granulated AND confectioners sugar” But trust us here – these bad boys are that perfect balance of sweetness and chocolate bitterness . Here, we’ve started with The America’s Test Kitchen Recipe (Go Boston!) and throw in a couple of our own adaptations. Let’s get started!

Chocolate Crinkle Cookies

Here’s what you’ll need:


  • 1 cup (5 ounces) all-purpose flour

  • ½ cup (1 1/2 ounces) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 ½ cups packed (10 1/2 ounces) light brown sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 4 ounces unsweetened chocolate, chopped

  • 4 tablespoons unsalted butter

  • ½ cup (3 1/2 ounces) granulated sugar

  • ½ cup (2 ounces) confectioners’ sugar

  • Parchment Paper

  • "#30 Scoop – If you’re fancy. If you’re not (like us) a couple spoons will do

Here are the instructions:

  1. Adjust your oven rack to the center position and preheat your oven to 325 degrees. While that is preheating, line a couple baking sheets with Parchment Paper and take out 3 mixing bowls. <