First and foremost, I’d like to say that I’m still praying and thinking about everyone who was affected by the Newtown, CT school tragedy. It’s been weighing on my mind all weekend, as I know millions others. I wish I could turn back time for all those parents that lost a child that day. I can’t even begin to imagine what kind of pain they’re going through. I will continue to pray that they are somehow able to heal from their loss. ♥
Yesterday, I baked a bazillion cookies. At 9 a.m. I turned on Christmas movies for my kiddo’s, and started baking away! After I finished, 4 hours later, I sent my Elves to pass out the goods while I cleaned up the mess.
I received lots of text messages thanking me for the cookies, so I’m guessing they were a hit 🙂 I’ll be sharing all the recipes this week! First up are the Chocolate Crinkle Cookies. As they bake, they puff up and crack. The flavor reminds me of a brownie. Very delish!
Chocolate Crinkle Cookies
1/2 cup powdered sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
Directions: Preheat oven to 350 degrees F. Grease 2 baking sheets with butter.
Place the powdered sugar in a small bowl. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together, on medium speed for 2-3 minutes until creamy. Turn off mixer and scrape down sides of bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off mixer and add the flour mixture. Beat on low speed just until combined.
Using a Tablespoon, scoop up a rounded spoonful of dough. Form dough into a ball using the palm of your hand. Roll ball into the powdered sugar until covered. Place balls on the prepared baking sheet. Repeat, spacing the balls 2 inches apart.
When 1 baking sheet is full, place in the oven and bake until cookies are crackled and puffed, about 10-12 minutes. Using oven mitts, remove from oven and let cool on baking sheet for 15 minutes. Using a metal spatula transfer cookies to a wire rack to completely cool. Repeat with all cookies. Makes about 24 cookies.
Recipe by: Williams-Sonoma