Chocolate Crinkle Cookie

Well, after watching the Tasting Table’s fab video tutorial over and over again for the puffy, sugary, chocolatey delight of a Chocolate Crinkle Cookie, I thought to myself, why am I not making that?

– “why am I making this and not that?”

– “what?”

Thus, breaking out the gorgeous Finex cast iron in all its glory, my fellow pea stepped with me inside our shared pod, and we got to work – creating not just a crinkle cookie – but something so much better.

In fact, after seeking out and searching for the lovely peach liquor from the previous Country Cottage Peach Pudding Pie and the Limoncello from our more than fantastical Lemon Curd Limoncello Layer Cake, we discovered a party-sized portion of interesting liqueurs lurking about the under cabinet. Raspberry, Creme de Menthe, Chocolate this and Chocolate that, Bailey’s, Kahlúa, oh, the list goes on. One great treasure, though, we insisted upon using, as well as inhaling in the process, was the Godiva Chocolate Liqueur. This, my friends, MADE the recipe. With this simple sweet addition, we were able to transform just another old (but beautifully displayed) skillet brownie – yes, it’s a brownie NOT a cookie – into another trip into chocolate nirvana. Chewy, crunchy, rich, but still fluffy and puffy, this BROWNIE Crinkle Cookie is like none other.

And, we got to use the Finex! You know you’re up to trouble when you specifically seek out and purchase cookware only for the purpose of use…meaning, who the heck cares what you bake, it’s all about using the finery. Oh, how I love my fellow pea and how she thinks just the same as I do when we’re inside (and outside) our pod.

We are dangerous together…

…and I’ll bet you’ll find this chocolate crinkle dangerously seductive coming straight from the oven.

Chocolate Crinkle BROWNIE Cookie

3/4 cup cocoa powder
2 cup sugar
1/2 cup oil

2-3 Tbs. Godiva Chocolate Liqueur
2 tsp. vanilla extract
4 eggs

2 tsp. baking powder
1/2 tsp. kosher salt
2 cups flour

1/2 cup powdered sugar

Mix together the cocoa, sugar, and oil. Add the liqueur, vanilla, and eggs, one at a time, whisking well. Stir in the baking powder, salt, and flour, gradually.
Chill for 3 hours.
Form the chocolate batter into a ball and roll in to the powder sugar, coating all sides.

Preheat the oven to 350 degrees.
Grease a cast iron skillet with oil well, and plop the brownie cookie ball in the center.
Bake for 60 minutes and watch the magic happen.

Be sure to serve with plenty of vanilla ice cream, 2 scoops, in fact, and an extra drizzle of lady Godiva’s Chocolate Liqeuer.