I have been on a non-stop holiday baking ride these days! We are less than one week from Christmas! Ahhh!!!
Have you got all your shopping done? If you’re hosting are you ready for your menu? Being home this year for the holidays I thought I would be way more prepared, but instead I am still scrambling with a couple last minute gifts and still thinking about what to cook for Christmas day.
One thing is for sure, during this time my sweet tooth is elevated to the max! I am constantly surrounded with chocolate and other sweets that it is hard not to resist.
These chocolate crinkle cookies are definitely one of those cookies that I will eat all day and skip a few meals (Pam, if you’re reading this just ignore hehe!)
When baking anything chocolate, a good idea is to add a little espresso powder (not the stuff you buy for your morning coffee, but an actual powder for baking). It elevates the chocolate flavour even more and believe me, there’s nothing better!
So while you are wrapping your mountain of gifts or watching Elf and Home Alone for the umpteenth time, enjoy a few of these. Trust me, you will thank me.
Chocolate Crinkle Cookies
- 4 ounces semi-sweet chocolate, coarsely chopped
- 1 1/4 cups unbleached all-purpose flour (I like to use Tipo OO)
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon of espresso powder
- 1/4 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup of organic sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners’ sugar
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool.
Sift together flour, cocoa powder, baking powder, and salt in a bowl; set aside.
Mix butter and sugar on medium speed until fluffy, about 2 to 3 minutes.
Mix in eggs one at a time and vanilla,
Add the melted chocolate and espresso powder to the mixture.
At a lower speed, mix in flour mixture in 2 batches.
Cover the mixing bowl with plastic wrap and refrigerate until firm, about 30 minutes (I usually make the batch in the morning and then bake the cookies later on in the day)
Using a spoon, scoop up the dough and roll into a 1 inch ball.
Roll the cookie ball in confectioners’ sugar to coat (don’t skimp on this step, make sure they are fully coated)
Space 1.5 inches apart on baking tray lined with parchment paper.
Bake until surfaces crack, about 14 minutes. You can turn the tray around at the halfway mark (around 5-7 minutes).
Let cool on wire rack. Cookies can be stored between layers of parchment in airtight containers up to 3 days, or freeze until you need them.