Oh my gosh, is it December?! Gasp. Where have I been, you ask? I’ve been busy as a bee. I’ve been working, and working, and working. I’m talking midnights at the office people. I’m so sorry, and so sad that I’ve been apart from you for so long! But don’t worry, I’m coming back! Big things are under way. When I haven’t been working at work, I’ve been working on an exciting new project for the new year. So stay tuned, come back soon and check for my big announcement! In the mean time, enjoy your holidays with family and friends and my favorite holiday cookie recipe! It’s great all year round, but in my family, this is the ultimate for the holidays – maybe it will become a new tradition for you!
These are chocolate crinkles, I’m sure you’ve heard of them. They are legendary in my house. Dark, doughy, chocolatey centers studded with subtly crunchy walnuts. Chewy and moist in the center with a lightly crispy, crunchy edge. Rich bittersweet chocolate accented with yummy sweet powdered sugar. They are perfect. Sweet, but not overly sweet. Chewy and crunchy at the same time. Decadent, but not so much so that you couldn’t eat a dozen in one sitting if you wanted to (guilty smirk). Yum. Oh and as you may have suspected, the batter is beyond incredibly raw, but I would never do something like that, would I?
- 4 eggs
- 1 3/4 cups granulated sugar
- 4 ounces unsweetened chocolate, melted and cooled slightly (I prefer Hershey’s Special Dark)
- 1/2 cup cooking oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup chopped walnuts (optional)
- 2/3 cup powdered sugar
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape the dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 36 cookies.
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