Sorry I’m a little late with these cookie recipes. I realize Hannukah is today and Christmas is this weekend, but maybe you’re a baking procrastinator? I hope so. But you see, I’ve been a busy girl. I found my perfect wedding dress this weekend! And I think bridesmaid dresses too…and I picked a florist. I feel very productive
Anyway, whenever I’m creating my list of cookies/candy that I will be making for my annual holiday cookie-baking, I try to get a good assortment of flavors.
I feel that it’s necessary to have at least one “seasonal” item, like a spice cookie, something fruity, something nutty, and most definitely something chocolate.
I’m a creature of habit when it comes to my cookie-making. Although I love trying new recipes, when it comes to baking the cookies, I don’t usually have the time or energy to try a new recipe and risk it turning out awful. Because the cookies I’m making this year are mainly just for Nate and a few lucky friends, I figured what the heck!
For the chocolate cookie, I usually default to a recipe my mom discovered a few years back called Chocolate Truffle Cookies. They are even more delicious than their name implies. But since I wanted to branch out a little bit this year, I went with a different cookie I found in my mom’s recipe box called Chocolate Crinkle Cookies.
I wasn’t sure what they’d taste like, but the picture on the notecard indicated a pretty presentation. I think I must have made the cookies a bit bigger than intended, because they took longer to cook, but the result was like a crispy, chewy brownie! It’s going to be a tough call deciding whether I should make these again next year or go back to my old favorites. Luckily, I have 365+ days to decide
Chocolate Crinkle Cookies
From my mom’s recipe box
makes 4 dozen
2 cups flour
2 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa
2 1/2 tsp baking powder
1/4 tsp salt
3 1/2 oz. unsweetened chocolate, coarsely chopped
3 1/2 Tbsp vegetable oil
1 1/2 cup brown sugar
1/3 cup corn syrup
1 1/2 Tbsp vanilla
4 egg whites
Sift flour, 1 1/2 cups sugar, cocoa, baking powder and salt in a large bowl
In med sized saucepan, combine chocolate and oil on low heat, stirring frequently until just melted. Remove from heat, let cool slightly.
Stir in brown sugar, corn syrup, vanilla til well blended. Using whisk, beat in egg whites until no lumps of brown sugar remain.
With spoon, gently stir chocolate into dry ingredients just until smooth. Cover and refrigerate 2 1/2-8 hours until firm.
Preheat oven to 350. Lightly grease pans.
Put remaining confectioner’s sugar in bowl. Dusting hands with additional sugar, roll dough into 1″ balls. Dredge in conf. sugar til heavily coated. Arrange on sheets 1 1/2″ apart. Bake 8-10 min til almost firm when tapped. Let stand 2 min. Transfer to wire rack with spatula.