It’s time to unveil what donned our Christmas Cookie Tray for 2014! Here she blows!
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.
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…
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:
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.
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!
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.
Sift 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 them 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!