December 2, 2016

2. Holiday Snow Chocolate Crinkle Cookies


Snow Capped Chocolate Crinkle Cookies from Bake Chocolate Cake blog

 This is one of my favorite chocolate cookies!  It is chewy and it has a rich chocolate flavor.

Since this cookie is very delicate, it is best to share with close friends or leave a couple on a plate for Santa!














Holiday Snow Chocolate Crinkle Cookies

8 ounces Bittersweet Chocolate
1 1/4 cups Flour
1/2 cup unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Butter
1 cup Brown Sugar, packed
1/3 cup Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla
1/3 cup Milk
3/4 cup Powdered Sugar

This cookie has a very rich chocolate flavor so make sure you are using a good chocolate.  If you do not have bars, then chocolate chips (like Ghirardelli) can be substituted.

Melt the chocolate and then set it aside to cool.

In a small bowl, sift together the flour, cocoa, baking powder and salt.

In a separate bowl beat the butter, brown sugar and granulated sugar until light and fluffy.  Add the eggs and vanilla.  Stir in the melted chocolate.  Continue mixing by alternating the dry ingredients with the milk.  Mix until well combined.  Cover the bowl with plastic wrap and refrigerate for about 2 1/2 hours.


Pour the powdered sugar into a large flat bowl.

Spoon about a 1-inch ball of cookie dough into the tips of your fingers.  Lightly shape the dough into a ball.

The dough needs to stay cold so do not handle it more than necessary.     Roll the balls in the powdered sugar to coat.

Place the cookies 2-inches apart on a parchment lined baking sheet.

Bake 350 degrees for 12-15 minutes or until the cookies have flattened and the sugar splits.  Dust with additional powdered sugar if desired.

The cookies can be stored in an air tight container for up to 1 week.