One of my favorite christmas cookies, these chocolate crinkle cookies are super soft, fudgy on the inside, and have an amazing powdered sugar coating. The recipe makes a lot, you can store them in an airtight container or freeze them.
Recipe is from King Arthur Baking
- 1 1/3 cup chocolate chips
- 8 tbsp butter
- 2/3 cup sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp espresso powder optional
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 2/3 cups all purpose flour
- 1 cup sifted powdered sugar
- Place the chocolate and butter in a small saucepan and heat until the butter melts. Remove it from the heat, and stir until the chocolate melts and the mixture is smooth
- In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder. Stir in the chocolate mixture, baking powder and salt, then the flour. Chill the dough for 2 to 3 hours, do not skip this step
- Preheat the oven to 160°C. Lightly grease a couple of baking sheets, or line them with parchment.
- Once about five or six are in the bowl, shake and toss the bowl to coat the balls with the sugar. (If you try to do this with too many balls at a time, they'll just stick together.) Place the cookies on the prepared baking sheets, leaving a couple cms between them
- Bake the cookies for 10 to 12 minutes. As the cookies bake, they'll flatten out and acquire their distinctive "streaked" appearance.
- Remove the cookies from the oven, and allow them to cool on a rack. Store them at room temperature, well wrapped, for several days; freeze for longer storage