On the second day of Christmas, there was an unbelievably fudgy, deep-dark chocolatey, ooey-gooey cookie. Deep Dark Chocolate Crinkles are pretty much the exact opposite of yesterday’s Pecan Snowballs. Where those are hard and crumbly, these are soft and chewy. But hey—it’s #12DaysofChristmas and who says we have to choose? Make both and enjoy the compliments.
Like the snowballs, these need to chill. I actually made the dough in the evening, stashed it still in the mixing bowl in the fridge overnight, and shaped, rolled, and baked them in the morning. The balls of dough can even be frozen for up to three months, so keep a a bag in the freezer to bake up for impromptu gifts. If you’re a chocoholic, it really doesn’t get any better than these cookies.
Deep, Dark Chocolate Crinkle Cookies
Fudgy and impossibly chocolatey, these cookies will please the pickiest of palates.
1cupunsweetened cocoa powder
4eggsat room temp
3teaspoonspure vanilla extract
2cupsall purpose flour
powdered sugarfor rolling
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Combine flour, baking powder and salt in a medium bowl.
In a stand mixer or medium bowl, combine the cocoa, sugar and vegetable oil. Mix with stand or hand mixer for 3 minutes. Add the eggs and vanilla and mix until evenly combined.
Add the flour, baking powder and salt and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours.
With a cookie scoop or teaspoon, measure out 1-inch balls of dough.
Roll each ball in powdered sugar before placing onto prepared baking sheets.
Bake for 8-10 minutes. Middles will still look wet when done.
Let cool for two minutes before transferring the cookies to a cooling rack to finish cooling.
I began last year’s #12DaysofChristmas with a Meyer lemon snowball cookie, and this year it’s going back to the original, plus pecans. These things go by so many names it’s hard to keep up. I’ve called them tea cookies, Mexican wedding cookies, pecan meltaways, etc. What more do you need to know other than they’re delicious? Melt-in-your-mouth, crumbly shortbread, studded with pecans and dusted with powdered sugar. It’s impossible to eat just one.
A version of this article was originally published in Best Version Media’s Spring Hill Living and Historic Midtown Living October 2017 magazines.
One of my favorite things to do with my kids (5 and 2) is bake. I’m a sucker for any sort of dessert, and my children, unfortunately, have inherited my sweet tooth. On the plus side, they’re always willing to help out in the kitchen, as long as they get to “sample” the finished product. Because Halloween is almost upon us, I thought it would be a great time to share a favorite spooky treat of ours. Yes, including children in a project involving sprinkles and frosting is most likely to end up in a mess (and the end result might not be stunning) but the smiles on their sticky faces are totally worth it.
For the next twelve days, Lemon Baby is bringing you twelve mini-posts of our holiday favorites. Cookies, cakes, side dishes for the holiday meal, candies, soups, and even some edible gift ideas. Starting #12DaysofChristmas off right is a recipe for one of my absolute favorite cookies. They go by several different names (Snowballs, Meltaways, Mexican Wedding Cookies, Tea Cakes) but they all translate to a buttery, melt-in-your-mouth shortbread cookie dusted with powdered sugar.