Since posting took a backseat while I fully enjoyed my Christmas celebrations, I’ve decided to extend Christmas week, because how could I not share all of the delicious baking that happened for the big day?
Unlike many a Christmas past, we some how ended up not doing any baking leading up to the big day. Usually you’ll find at least a few tins full of bars or cookies that we secretly sneak bites of before Christmas Day, but not this year. I swear, the holiday just snuck up on all of us. But I did find a little bit of time to bake a couple of cookies.
Knowing that none of our desserts were going to feature chocolate, I thought it only appropriate to make cookies containing some. The first cookie I decided upon was the classic chocolate crinkle cookie.
I have always loved the looks of these cookies, yet passed on them because they seemed so…I don’t know. Easy? Boring? Well this year, I was all for easy because I was on a limited baking schedule. I searched through my cookbooks, and found my recipe in one I had received from my cousins this summer – Peace Meals.
A quick inventory of my kitchen revealed I didn’t exactly have all of the ingredients as required, but I didn’t let that stop me.
I made some adjustments, scaled back to half a batch, and soon enough I had myself 2 dozen beautiful powered sugar dusted chocolate cookies tucked away in a festive tin.
Double Chocolate Crinkle Cookies (adapted from Peace Meals – A Book of Recipes for Cooking and Connecting)
makes 2 dozen cookies
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 – 1/2 cup chocolate chips
- 1/3 – 1/2 cup powdered sugar, sifted
1. Cream butter and sugars until well combined.
2. Mix in eggs and vanilla.
3. In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
4. Add dry ingredients a little at a time to the wet, mixing well between each addition. You will end up with a very sticky, chocolaty looking batter. Resist the urge to consume it all despite the raw eggs.
5. Stir in chocolate chips – it’s a good arm workout!
6. Chill the dough for 2 – 3 hours. Take a nap, have a shower, bake something else in the mean time. I’m sure you’ll think of something.
7. Preheat oven to 350 degrees F. Remove dough from fridge.
8. Sift powdered sugar into a small dish.
9. Using your (clean) hands, form 1 inch balls and roll them in the powdered sugar until they are completely coated. Tap off any excess, although you do want a fairly thick coating. The dough will be sticky and this will be messy, but that’s all part of the fun.
10. Arrange the sugar coated balls on a lightly greased cookie sheet.
11. Bake 10 – 12 minutes, until the cookies have spread a bit and the tops have cracked…or should I say crinkled.
There you have it – a pretty little cookie with a double dose of chocolate. Perfect to pack up as a gift or to put out on your holiday cookie platter.
I bet even Santa would have loved a couple of these left out for his visit.