When I think of Christmas cookies one thing comes to mind: chocolate. Growing up, our Christmas cookies varied from classic chocolate chip cookies to peanut butter kiss cookies, but these chocolate crinkle cookies were always a favorite. The dark chocolate cookies flaked with powdered sugar looks festive and is equally delicious. Plus, they are relatively simple to make when you need to get cookies out fast (this is necessary around the holidays). I would love to know what cookies you're baking this holiday season.
Chocolate Crinkle Cookies
adapted from Cook's Illustrated
1 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
3 large eggs
2 tsp instant coffee
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips, melted
4 tablespoons butter, melted
1/2 cup powdered sugar
Preheat oven to 325 degrees.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a stand mixer with paddle attachment, beat sugars together until combined. Then, mix in eggs, instant coffee, and vanilla extract.
Melt chocolate chips and butter in a microwave, stirring every few minutes until melted. Set aside. With mixer on low, add in flour mixture and beat until combined. Then, pour in melted chocolate and butter and mix until combined. Let dough chill in the fridge for 10-15 minutes until hardened.
Pour powdered sugar in to a shallow bowl. Using a spoon or small melon baller, roll dough balls in powdered sugar (you want a pretty heavy coating) and place on a cookie sheet.
Bake for 8-10 minutes until edges have hardened but middle is still doughy.