I’ve already expressed my love for cookies. Every year around the holidays, I package up an assortment of treats and give them to my family, neighbors, coworkers and friends. I usually include fudge, hot chocolate, truffles and a mix of cookies. I always make sure to include these Chocolate Crinkle Cookies. They are the perfect little two-bite cookie. Light, fudgy and pillowy. I suggest doubling the recipe and keeping one batch for yourself and sharing the other with friends.
We are one week into December but I still have to bake for two more cookie swaps, two more holiday parties, and many holiday gifts. When I am not baking cookies, I am eating cookies. This weekend I am also looking forward to attending a few classes at the gym (to burn off some of those cookies), finishing my Christmas shopping and attending our local annual Winter Festival. With less than three weeks away, Christmas will be here before we know it. What is remaining on your holiday to-do list?
Before you head off to do your holiday shopping, don’t forget to enter my Williams Sonoma gift card giveaway to win a $50 gift card to use in-store or online.
- 4 tbsp. unsalted butter
- 8 oz. semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 cup confectioners sugar, sifted
- In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter until smooth. Remove from heat and let cool to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs and sugar until thick, pale and fluffy (about 5 to 6 minutes). Add the vanilla and mix to blend. Add the cooled chocolate mixture and beat until incorporated.
- In a medium bowl, whisk together the flour, salt and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight).
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- Place the confectioners sugar in a shallow bowl. Form the chilled dough into 1 inch balls, then roll each ball in the sugar to coat. Coat balls completely, so that no chocolate is showing through. Place the sugar-covered balls on the prepared baking sheet, about 2 inches apart and bake for 8 to 10 minutes, or just until the edges are slightly firm but the centers are still soft. Remove from oven and place on a wire rack to cool.
Store in an airtight container for up to 2 days.
Source: Joy of Baking