I've adopted Chocolate Crinkle cookies as our family's official Christmas cookie. I know, very dramatic! I just think they are the prettiest little things! Not to mention, they are beyond delish. Like a fluffy brownie! We make a whole assembly line of these beauties and have fun wrapping them all up for our neighbors. A couple years back, we topped them with crushed candy canes and stacked them in mason jars with pretty ribbon. Last year, I scored some adorable galvanized buckets from the dollar bin at Target and layered them inside. This year, I found some sweet,snowflake adorned baking dishes and we are wrapping them up in fluffy cellophane and blue glittery bows. It's all in the presentation! I included the recipe below for these babies!
Chocolate Crinkle Cookies
you will need:
4 oz unsweetened chocolate , chopped
1/4 c unsalted butter
4 large eggs
2 c granulated sugar
1 t vanilla extract
1 1/2 c all-purpose flour ( plain)
1/2 c unsweetened cocoa powder
1/4 t salt
1 1/2 c (9oz) mini semisweet chocolate chips
1/2 c powdered sugar
to make:
Combine the unsweetened chocolate and the butter in the top of a double boiler pan or heatproof bowl. Set over simmering water and stir until the chocolate and butter are melted and smooth. Remove from the heat and let cool slightly.
In a large bowl, using an electric mixer on med. speed, beat the eggs, granulated sugar, and vanilla until light in color and thick, about 3 minutes. Add the melted chocolate mix and beat until blended. In a bowl, stir together the flour, cocoa powder, baking powder and salt. Add the flour mixture to the chocolate mixture and beat until blended. Mix in the chocolate chips. Cover the bowl and refrigerate for about 2 hours.
Preheat oven to 325
Rol rounded tablespoonfuls of the dough into 1 1/2 inch balls. Roll each ball in the powdered sugar to coat completely. Arrange the balls on baking sheets about 3 inches apart.
Bake the bookies for about 13-17 minutes or until tops are puffed and crinkled. Let cooked cool on baking sheet on wire rack for 5 minutes.
recipe adapted from Christmas Gifts from the Kitchen by Georgeanne Breannan