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Christmas Chocolate Crinkle Cookies Recipe

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December 21, 2017 / International / By
YoYo

I don’t know about you but I am the kind of girl who loves everything Christmas related – the decorations, the music, the parties, the food, and, of course, the sweet treats. Last weekend, I hosted a Christmas party (more of a Christmas gathering, to be fair) at my house with some of my friends and I had to bake something. So I did! I baked two types of cookies, two types of savory snacks, I made some mini-tarts and also (I tried to make) some marshmallows covered in chocolate. If you are wondering why I added that “I tried” there, it is because something happened to my melted chocolate and I ended up with some terribly looking marshmallows. Everything else turned out perfectly so the only thing I ruined was the easiest sweet treat ever. I don’t know what happened but who cares, the sweet treats were a hit and so were the savory snacks. I didn’t get a chance to take pictures of everything before the party started but, thankfully, I managed to take some pictures of these chocolate crinkle cookies.

The chocolate crinkle cookies are perfect for those who love chocolate treats, they are easy to make, they can be offered as a gift in a cute, little cookies jar and they make a great breakfast since they taste amazing with a cup of coffee. I hope I am not the only one who eats cookies for breakfast during December.

This recipe makes approximately 25 cookies. Preparation time is about 15 minutes but you have to store the dough in the fridge for at least 4 hours before baking the cookies. You can keep the dough in the fridge overnight and bake the cookies in the morning if you want.

Baking time is about 10-15 minutes depending on your oven.

Ingredients

50 g of unsweetened cocoa powder

150 g white granulated sugar

50 ml sunflower oil

2 eggs

1 teaspoon vanilla extract

125 g white flour

1 teaspoon baking powder

pinch of salt

60 g confectioners’ sugar

Method

The first thing you have to do is to beat together the cocoa powder, sunflower oil, and white sugar in a mixing bowl. You can use an electric mixer or a wooden spoon. Beat these ingredients together until you obtain a gritty black mixture that is somehow similar to cookie dough.  

After you’re done with the first step, add the eggs – one at a time, making sure they are well incorporated into the black mixture – and the vanilla extract. After you add vanilla in the mixture, mix thoroughly for about 2 minutes.

Now it is time to mix the rest of the dry ingredients (flour, salt, and baking powder) in a separate bowl. After mixing them, add them to the black mixture. Use a mixer on low speed until the ingredients are combined. You can also use a wooden spoon. Make sure you do not overbeat the dough.

Cover your bowl with a plastic wrap and put it in the fridge for at least four hours.

After four hours (or the next day if you let the cookie dough to chill overnight), roll the dough into small balls (about 2.5 cm each) and roll them into confectioner’s sugar. The dough is quite sticky so you can use a teaspoon or an ice cream scoop to take dough from the bowl and use your hands only to form balls. Make sure they are fully covered in sugar.

Preheat the oven to 180° Celsius.

The last step – bake the cookies for 10 to 15 minutes. Sometimes it can take up to 20 minutes to bake them, depending on your oven. After 10 minutes you can use a toothpick to check if the cookies are done in the middle. Allow them to cool on the baking tray for about 5 minutes and then transfer the cookies to a wire rack and allow them to cool completely before serving or eating them.

 


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