It’s officially cookie week on ze blog! I’m glad we made it here. We’re kicking it off with chocolate crinkle cookies!
In case you haven’t had enough yet, it’s going to be a few days of sugary desserts, pepperminty things, all the chocolate, and some gingersnaps thrown in there too.
Drink your green juice now, then throw those stretchy pants on and get ready to go.
I’m writing this from bed on Sunday, I woke up early Friday morning (yelling and hitting Erick) to a horrible pain in my neck/upper back. I’ve experienced some funky muscle cramps from a weird sleep, but this has been by far the worst ever. I spent all Friday on the couch heating/icing because it was pretty unbearable to move around.
It sounds fun in theory (like that extra “sick day” you took when you were younger, then realized how bored you were sitting at home for another day), but I had big baking plans and am a little bummed I’m behind now. Saturday I think I overdid it (we had such a lovely day out though!), because Sunday I found myself back in bed. I was able to squeeze in two batches of cookies before conceding to the pain, binge-watching TLC, and catching up on computer work.
We leave for Christmas break (still call it that even though I’ve been out of school for a while) on Friday, and there is so much to get done! So instead of bringing you 4-5 cookie recipes this week, we’re rolling with 3. All equally delicious, decadent, and fun to make in their own special way.
In the last few years, chocolate crinkle cookies have become a holiday dessert favorite of mine. I always underbake them slightly and sometimes throw in a handful of chocolate chips, because I love the fudgy/gooey texture. They’re incredibly easy to make, and rolling them in powdered sugar adds an element of fun that makes it feel more festive. Oh, and I’ve even made batches where I sub in peppermint extract for vanilla to make them taste even more like Christmas.
Whichever way you choose, chocolate crinkle cookies are definitely one you can’t go wrong with!
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar, for coating the cookies
- (optional: 1 cup chocolate chips, ½ cup crushed candy canes )
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat together the vegetable oil, granulated sugar, and cocoa powder. With the mixer running on low, add in the vanilla extract, and the eggs (do one at a time), until combined.
- Add in the flour, baking powder, and salt until combined. (Optional: for an extra chocolatey taste, stir in 1 cup chocolate chips.) Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
- When ready to bake, Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or a silpat. Add the powdered sugar to a shallow bowl. Scoop out about a tablespoon of cookie dough, roll the dough into balls and then coach the ball in the powdered sugar before placing it on the baking sheet. Repeat with remaining dough.
- Bake 8-10 minutes, until the outside is cooked. If desired, sprinkle crushed candy canes over top (and extra powdered sugar, if you want!). Let cool, then transfer to a cooling rack to cool completely.