It’s Saturday which means it’s time to share another of my favorite holiday cookies!
In the same way it’s not Christmas without Pinwheels, it’s not Christmas without Fudgey Chocolate Crinkle Cookies!
These fudgey and tender, brownie-like cookies look like little snow-capped mountains and are the perfect match for a tall glass of milk.
You might want to hide some away, though, because they tend to go fast!
Fudgey Chocolate Crinkle Cookies
Whisk 2 cups of flour, 2 teaspoons baking powder and 1/2 teaspoon of salt together and set aside.
Chop up four one-ounce unsweetened chocolate baking squares (I use Baker’s brand).
Cook’s Note: You can substitute 1 tablespoon of unsweetened baking cocoa mixed with 1 Tablespoon of vegetable oil for each chocolate square, but the results aren’t as tender or rich in chocolatey flavor.
Dump chocolate into a microwave-safe bowl and microwave on high for 30 seconds. Stir the chocolate and heat again for 30 seconds.
Repeat this until chocolate is almost all melted.
It is very easy to burn chocolate in the microwave, so it’s okay if you still have lumps. Just stir them until they melt.
Pour the chocolate into a large mixing bowl along with 2 cups sugar and 1/2 cups vegetable oil.
Whisk until smooth. Then add 2 teaspoons of real vanilla. (No icky imitation stuff.)
Beat 4 eggs in one at a time until each is fully incorporated.
Stir in your flour mixture until well-combined.
The dough will be very loose, almost like brownie batter.
Cover bowl with plastic wrap and chill for several hours or overnight.
Roll dough into 1-inch balls and then roll in powdered sugar. (I usually come back around and roll the balls again for a super-white finish.)
Cook’s Note: Spray your palms with cooking spray to prevent them from getting sticky and gloppy while rolling the balls.
Place balls on a parchment-lined sheet.
Bake in a 350-degree oven for 10-12 minutes or until the edges are slightly firm but the tops are still poufy and soft.
Cook’s Note: Do not overbake or the powdered sugar will discolor and the chocolate will taste burnt.
Cool completely and store in an air-tight container.
I made these fudgey chocolate crinkle cookies two days ago. And then I ate them. (Don’t worry, though. I had [some] help.)
Now they are all gone. I will have to remedy that….
What is your favorite chocolatey Christmas treat?
Here are some more great recipes from my friends!
by A Bright and Beautiful Life
by Simply Domestic
by Create & Babble
by Red Cottage Chronicles
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 1-ounce squares of unsweetened baking chocolate (like Baker’s)
- 1/2 cup vegetable oil
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- Powdered sugar
- Whisk flour, baking powder and salt together until well combined. Set aside.
- Chop chocolate into small pieces with a sharp knife and dump into a microwave safe bowl. Melt chocolate on high for 30 seconds. Stir and heat another 30 seconds. Repeat until chocolate is melted. Do not burn chocolate.
- In a large mixing bowl, add your chocolate, vegetable oil and sugar. Mix well. Add eggs one at a time along with vanilla. Beat until smooth.
- Stir in flour mixture and mix until well incorporated. Dough will be like a loose batter.
- Cover bowl with plastic wrap and chill for several hours until dough is stiff.
- Preheat oven for 350 degrees.
- Roll dough into 1-inch balls and roll in powdered sugar.
- Place on a parchment-lined cookie sheet and bake for 10-12 minutes until edges are slightly firm and tops are soft and poufy. Do not overbake.
- Cool completely before storing in an airtight container.