Cookies! My absolute favorite sweet to eat. My problem is that there are too many great cookies out there and not nearly enough time to eat them all. In a perfect world, where calories didn’t count, I would eat cookies all the time.
My latest cookie tray featured the classic chocolate crinkle cookies. They are always a favorite, no matter what time of year, but especially during the holidays. Maybe it’s because they look like they are covered in snow, and those of us who live in the northern hemisphere always associate snow with the holidays. I don’t know, but they just seem like perfect holiday cookies. They were certainly a HUGE hit with everyone at church. One minute they were there, the next minute they were gone. That is always a good sign that they were thoroughly enjoyed. 🙂
Chocolate Crinkle Cookies
These cookies came from my Martha Stewart Cookie Book. You can tell it is one of my favorites because it is becoming tattered and torn and all the pages are beginning to fall out. Now I have to treat the book with a lot of TLC so I don’t loose any of the treasured recipes.
8 oz of finely chopped bittersweet chocolate, or chocolate chips, melted
3 cups flour
1/2 cup Dutch processed cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 cup or 1 stick softened butter
1 1/2 cups firmly packed brown sugar
1 tsp vanilla
1/2 cup milk
1 cup granulated sugar
1 cup powdered sugar
Mix the dry ingredients together and set aside.
Mix the butter and sugar together until creamy. Then add the eggs, beating in between each addition. Add the melted chocolate and vanilla. Add 1/2 the flour and chocolate mixture and mix, then add the milk, mix again, then add the remaining flour and chocolate mixture and mix just until everything is blended together. Wrap the dough in plastic wrap and refrigerate for abut 2 hours before baking.
Preheat the oven to 350* F or 190* C.
Line your baking sheets with parchment paper.
Form the dough into balls about 1 TBSP each. Completely roll the dough ball into the granulated sugar, completely coating it, then roll and completely coat in the powdered sugar. Slightly press the dough ball to flatten just a bit on the baking pan. Rolling the dough balls into the granulated sugar first will enable the powdered sugar to stick ore efficiently onto the cookie dough. Once again, the yield was completely off. The recipe states you will get about 5 dozen. I got 4. Best guestimate, you will get somewhere between 4-5 dozen cookies.
Place the cookies about 2 inches apart on the baking pan.
Bake for about 15 minutes or until the surfaces crack and the cookies are set.
After my cookies were completely cooled, I added a dusting of more powdered sugar too, but this is optional. All that is left to do is to share with friends and enjoy. And to try to not eat them all at once. For me, that’s the hard part. 🙂
Have a great Everyone. Stay safe and stay well. ‘Til next time.