It is December and it is full on baking season. With Thanksgiving being so late this year, I feel like Christmas is right around the corner. It is hard to fit all of the goodies I want to share with you in! But there is always room for chocolate, and today is the December #chocolateparty! This month the challenge was to make a chocolate cookie. Anything chocolate would do. Pretty easy, huh? I mean, it is chocolate!
I have made these cookies many times over the years. A chocolate crinkle cookie is kind of a staple on most holiday cookie trays. They are rich and fudgy, and with this recipe you don’t even have to feel guilty about eating them. They clock in at just under 100 calories per cookie. And the recipe only makes 2 dozen cookies. This is my kind of recipe for sure! I love to have all sorts of different treats around the holidays, but I don’t need 4 dozen of each kind.
Chocolate crinkle cookies are something you do have to plan ahead for. The dough needs to chill for at least 2 hours before baking. You are using melted chocolate, so it needs to firm up or your cookies will just spread and be a mess. I mixed up my dough one afternoon, and let them sit in the fridge until the next day when I baked them. So what are your favorite treats to have around in December?
- 1 cup flour
- 1 1/4 cups powdered sugar
- 1/4 cup cocoa powder
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 5 1/4 tsp canola oil
- 1 1/2 oz unsweetened chocolate , chopped
- 3/4 cup brown sugar
- 3 Tbls light corn syrup
- 1 1/2 tsp vanilla
- 2 egg whites
- In a large bowl whisk togeter flour, 3/4 cup powdered sugar, cocoa, baking powder and salt.
- In a small saucepan over low heat mix together canola and unsweetened chocolate. Cook until melted, stirring constantly. Remove from heat. Let cool for 10 minutes.
- Add brown sugar, corn syrup and vanilla to the melted chocolate. Whisk in egg whites. Pour into flour, stirring until just combined.
- Cover, and refrigerate for at least 2 hours, can be overnight.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls. Roll balls through the remaining 1/2 cup powdered sugar. Place on a baking sheet lined with a silpat or parchment paper.
- Bake for 10 minutes, or until tops are cracked and almost set.
- Cool for 5 minutes on the pan before removing to a wire rack.
How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.