Merry Christmas Eve to everyone!!!!!! I started singing Christmas songs when I woke up this morning and Pat was like, “You are 29 years old, what are you doing!?” I just yelled “Santa’s coming!!!!!!” and then ran downstairs to post today’s recipe.
Christmas is here…who wouldn’t be excited? AND today is the start of COOKIE WEEK on Food Marriage! (As I’m writing this, I am eating some of the cookies from the 2012 Food Marriage Cookie Exchange for breakfast). If your family hasn’t made your cookies yet for Santa this evening, I highly suggest you try out the cookies that I made for this year’s cookie exchange: Triple Chocolate Crinkle Cookies!
Recipe: Triple Chocolate Crinkle Cookies
- 4 oz unsweetened baking chocolate
- 1/4 cup unsalted butter
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups mini semisweet chocolate chips
- 1/2 cup confectioners’ sugar
- Stir together your flour, cocoa powder, baking powder and salt in a separate bowl and set aside for later.
- Place your butter and unsweetened baking chocolate in a double boiler over the stove (I don’t have an official double boiler so I use a pot with water in it and a glass bowl on top).
- Turn on medium-high heat and stir until the chocolate and the butter are mixed together and smooth. Remove from the stove and let cool slightly (Do not be tempted to try to taste this like I did- it will not be good! Unsweetened chocolate tastes very bitter!)
- Next, use your mixer and beat your eggs, granulated sugar and vanilla on medium speed for about 3 minutes until light in color and thick.
- Add your melted chocolate mixture and change the mixer speed to low and beat until it is well blended.
- Next, add your flour/cocoa powder/baking powder/salt mixture a little at a time and beat again until completely blended.
- Mix in your mini chocolate chips.
- Next, you will need to refrigerate your dough for at least two hours, or you could even do overnight if you have the time. (I take the dough out of the bowl and wrap it in wax paper, so I can start to do some of my clean up at this point)
- Once the dough is firm, remove from the refrigerator and start to roll pieces of the dough in your hands to create little balls, about 1 1/2 inches big (this can get messy – I found that I needed to rinse my hands after every 10 balls or so because the heat of my hands caused it to stick so much).
- Preheat your oven to 325°.
- Line baking sheets with parchment paper.
- Sift your confectioners’ sugar into a bowl.
- Roll each ball into the confectioners’ sugar to cover it completely, but brush off any excess clumped sugar.
- Place your balls onto the parchment paper, spaced apart. Slightly press down on each of the cookies just a bit so they stay on the sheet and do not roll off (I made this mistake and two balls rolled right into the bottom of my oven. It completely delayed me as I had to shut off the oven, and try to get the balls out, and then try to clean up the mess and the burned cookie dough it created!!)
- Bake your cookies for about 15-17 minutes in the 325° oven. The cookies will become puffed and have a crinkled top. Let the cookies cool on the baking sheet for about 5 minutes and then transfer to a wire rack to continue cooling.