Christmas Cookies: Chocolate Crinkles

It’s time to unveil what donned our Christmas Cookie Tray for 2014! Here she blows!

DSC_0124

We had three varieties of cookies, plus those delicious Lemon Bars I mentioned last week. All showcased beautifully on our new platter from Sean and Wallis–thanks, guys!

I’m going to take you through each cookie, one post at a time, starting with our favorites on the tray: Chocolate Crinkles.

DSC_0130

Joe and I are both head-over-heels in love with these cookies. Ladies and Gents, I think we found the Falvey Family Christmas Cookie! Let the tradition begin.

These guys, oh these cookies…

DSC_0027

Imagine your favorite, chocolate-packed, gooiest brownie. Now picture it as a soft, pillowy cookie, surrounded by a crunchy layer of sugars. This should be what you’re picturing:

DSC_0032

They are SO soft and SO rich in the middle, with just a hint of crust–the crinkle–on the outside. To say Joe and I were smitten would be the understatement of this three-day year. They are right up there with these guys on my list of favorite cookies.

DSC_0022

My recipe came from Cook’s Illustrated–those know-it-alls over at America’s Test Kitchen. I’d make some jab at them and their science, but they are so spot-on in this recipe. Instead of just rolling the dough in powdered sugar, they insist on first rolling it in granulated sugar to help form the perfect crackly exterior. There’s also unsweetened chocolate, cocoa powder and espresso powder to give the cookies that I’m-drowning-in-chocolate flavor you love. You also don’t need a mixer of any kind.

I’m in love. Make these as soon as possible so we can swoon together!

DSC_0025

 

Chocolate Crinkle Cookies

Source: Cook’s Illustrated

(Makes 22 cookies)

1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1 /2 c. packed brown sugar
3 large eggs
4 tsp. instant espresso powder
1 tsp. vanilla extract
4 oz. unsweetened chocolate, chopped
4 Tbs. unsalted butter
1/2 c. granulated sugar
1/2 c. confectioners’ sugar

Adjust oven rack to middle position and heat to 325-degrees. Line 2 baking sheets with parchment paper.

SiftΒ flour, cocoa, baking powder, baking soda, and salt together in a bowl. Whisk together.

Whisk brown sugar, eggs, espresso powder and vanilla in a large bowl. Combine chocolate and butter in a bowl and microwave at 50% power, stirring occasionally, until melted (2-3 minutes).

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablesoons of dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer themΒ to confectioners’ sugar and roll to coat evenly. Space dough balls on prepared sheets, 11 cookies per sheet.

Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft, about 12 minutes, rotating the sheet halfway. (They will look raw or seem underdone.) Let cool completely on the sheet.

….more cookies tomorrow!

Advertisements

3 thoughts on “Christmas Cookies: Chocolate Crinkles

  1. Pingback: Christmas Cookies: Gingerdoodles | hashtag marci

  2. Pingback: Friday Five: Second Blogiversary | hashtag marci

  3. Pingback: Friday Five: Christmas 2015 Sweets and Snacks | hashtag marci

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s