In case your looking for a favorite last minute cookie for Santa Clause these Chocolate Crinkle Cookies always hit the spot.
These are super fudgy with tons of chocolate flavor, the perfect surprise for Santa.
I was originally going to make Lemon Crinkle Cookies but the lemons we bought last weekend must have grown legs and walked away because I searched everywhere and still couldn't find them.
I'm just praying I don't find them moldy a month from now in some strange location.
That's usually my luck.
Colt has been having the kids help put groceries away and every so often they stick something in some strange spot.
I'm starting to wonder if they think if they stick enough stuff in the wrong place I'll just do it myself.
They know me too well but I've still been battling chronic back pain and have had to learn not everything has to be done the way I like it.
Sometimes it is what it is.
I can't believe in almost 4 years I haven't shared the recipe for these Chocolate Crinkle Cookies.
I've been making these for years and they are always a hit!
I believe the original recipe was scribbled down out of a Martha Stewart Magazine but I could be wrong.
I've adapted the original recipe over the years because I don't normally have espresso powder on hand but we almost always have a pot of coffee.
I also make larger cookies because I find they crinkle and spread more plus who doesn't like a larger cookie.
You can find some of our other favorite Christmas Recipes Here in case you still need ideas.
I hope you all have a Merry Christmas!
In a microwave safe bowl combine 1 cup Dark Chocolate Chips and 2 tablespoons Strong Brewed Coffee.
Microwave in 20 second increments and then stir until melted. It takes approximately 1minute to a minute and a half.
Cream together 1/2 cup Room Temperature Butter and 1 1/3 cups Brown Sugar.
Add 2 whole Eggs one at a time and 2 teaspoons Vanilla, beating well between each addition.
Add melted chocolate and mix until well combined, scrape sides of bowl as needed.
Add 1/2 cup Unsweetened Cocoa Powder, 2 teaspoons Baking Powder, 1/4 teaspoon Sea Salt.
Mix until well combined and then add 1 cup All-Purpose Flour or Whole Wheat Pastry Flour.
Cover bowl and refrigerate batter for 2-3 hours until cold or place in freezer for 30-45 minutes.
Dust hands generously with powdered sugar and then place 1 1/2 heaping tablespoons of dough into hands and roll into balls. Rolls balls in powdered sugar to coat well.
Place balls 3 inches apart on an ungreased or parchment lined cookie sheet and bake in a 350 degree oven for 12-14 minutes until edges are set but centers are soft.
Allow cookies to cool for 3-4 minutes on cookie sheet before removing to a wire cooling rack to finish cooling.
(Sorry the picture is out of focus not sure how I missed it! )
I hope you all have a Merry Christmas and a Happy New Year!
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are a fudgy, chocolaty and easy to make cookie.Prep time: PT15M
Cook time: PT14M
Total time: PT3H30M
Yield: 24 Cookies
- 1 cup Dark Chocolate Chips
- 2 tablespoons Coffee, Strongly Brewed
- 1/2 cup Butter, Room Temprature
- 1 1/3 cup Brown Sugar
- 2 whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1/4 teaspoon Sea Salt
- 1 cup All-Purpose Flour or Whole Wheat Pastry Flour
- 1 cup Powdered Sugar, Sifted
- In a small microwave safe bowl combine chocolate chips with coffee and microwave for 20 second interverals until chocolate is melted for 1-1 1/2 minutes. Set aside.
- Cream together butter and brown sugar.
- Add eggs one at a time and vanilla. Mixing well between each addition, scrape bowl as needed.
- Stir in melted chocolate until well combined.
- Mix in unsweetend cocoa powder, baking powder and sea salt. Stir until well combined and scape bowl.
- Stir in flour until well combined.
- Cover bowl and refridgerate dough for 2-3 hours or freeze for 30-45 minutes until cold.
- Preheat oven to 350 degrees.
- Dust hands generously with powdered sugar and then scoop about 1 1/2 heaping tablespoons of dough into hands. Roll into a ball and then roll in powdered sugar to coat well.
- Place on an ungreased cookie sheet or line with parchment paper 3 inches apart.
- Bake for 12-14 minutes until edges are set but centers are soft.
- Allow cookies to cool for 3-4 minutes on cookie sheet before removing to a wire cooling rack.