Christmas is just a few days – The Christmas Countdown begins…what’s left on the list to finish? Baking, shopping, wrapping, cooking, gathering, preparing…with all of the busyness, stress, fun, and places to be – make sure to find time for the quiet moments along the way. This helps me to savor and enjoy this joyous time even more. Sometimes, for me, it is waking up early and reading a devotion (or Luke chapter 2) by the Christmas tree, or maybe it’s listening to some calming instrumental music, or going for a walk in the late afternoon – whatever is your “reset button” – be sure to plan that in for the days to come.
Now, back to the baking 🙂 Don’t these cookies just look like snow in the winter? They sure do to me. Not only are they pretty, but they are soooo chocolatey and delicious. If you love brownies, then you will definitely love these cookies. They are pretty simple to make and taste like brownie batter when they come out of the oven. I’m adding these to our holiday cookie tray this year, you may decide to do the same.
Check out this link for a full Christmas Brunch Menu
Chocolate Crinkle Cookies
Ingredients
- 2 c. all purpose flour
- 2 t. baking powder
- 1/2 t. kosher salt
- 4 oz. 99% unsweetened chocolate roughly chopped
- 1/4 c. canola oil
- 2 c. granulated sugar
- 4 eggs
- 2 t. vanilla extract
- 1 c. confectioners' sugar
Instructions
- In a medium bow, whisk together the flour, baking powder and salt. Set aside.
- Place chopped chocolate in a microwave safe bowl; microwave in 30-second intervals, stirring between each, until melted.
- In a bowl of a stand mixer fitted with paddle attachment, combine the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined.
- With the mixer running on low, add the eggs, one at a time, followed by the vanilla extract. Stop and scrape down the sides of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated. The dough will be sticky.
- Gather the dough into a disc and wrap in plastic wrap. Chill the dough for at least 2 hours.
- When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with parchment paper.
- Pour the confectioners' sugar onto a plate or shallow bowl. Roll the dough into 1-inch balls. Drop the balls onto the sugar and roll until all sides are completely covered in sugar . Place the cookie balls onto the prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes or until cookies are set around the edges. Don't over bake. Remove from oven and let cool about 2 minutes on sheet. Transfer to cooling rack.
