Now that Thanksgiving is over and the final gobble sandwich was made with the last leftovers in the fridge; cookie season is now upon us and I couldn’t be happier! I love cookies so hard. So. Hard. I wait by the dessert table all day during the holidays like a single woman at the docks waiting for the navel ships to roll in. That’s what you girls do right? I’d be down there all day like Brandy. But I’m not waiting for the captain of the cookie ship; I’m hanging around for the party host to roll back that Saran warp on all the cookie trays. I’m not even talking chocolate chip cookies right now. They’re amazing but get away from my holiday cookie brothel. The cookies I’m talking about are anisettes or any Italian cookie ever made. Even the pignoli cookie with the sesame seeds are OK on my holiday table. Italian, Mexican, Greek or any wedding cookie there is. Sugar cookies, cool. Thumbprints, macaroon, triple chocolate, oatmeal raisin or peanut butter is beautiful. Anything but chocolate chip cookie, I guess. Also, what I love about the holiday cookie spread is the size of the cookie. Size matters, sure, but not in the holiday cookie game. The smaller, the better. If the cookies are too big then you have to start splitting them with a rando aunt that doesn’t eat that much or you have to choose the one that “looks” the best.
“REALLY! Who made this gluten free cookie? Now I have to finish it because it’s already on my plate.”
I guess it would be like a box of chocolate with whole candy bars.
“UHHHGGG!! Orange cream?!? Seriously, who puts orange cream in there!? I though for sure I had the Dark Chocolate Raspberry Parfait! Now I got to eat this whole bar and no one would ever split this orange filled chocolate with me! This singles Valentines Day party sucks, I’m out!”
Holiday cookies are meant to be bite size to sample every single one. Eating five cookies at Mrs. Fields is a mess waiting to happen but eating A dozen after dinner at grandmas Christmas party is perfectly normal and you’ll have room for leftovers on the ride home. Then before bed with a cup of chamomile tea to help you sleep with all that sugar flowing through your veins. Today we start our Christmas cookie series with a cookie with a great story…
“This is the True Hollywood story of The Chocolate Crinkle Cookie…
Today we follow the life of Chocolate Crinkle starting way before he was an irresistible powdered Christmas cookie, back when he was just a regular chocolate cookie with a broken, deformed head. He wasn’t as popular as he is today and around the holiday’s Crinkle was a forgotten cookie. As a kid, Crinkle was too ugly to play with all the other holiday cookies. We’ll take you to late November, 1964 at a Thanksgiving bake sale that ended horribly and follow him through the lowest of lows during a Catholic time of repent which led to his love for the white sugar. We’ll hear from his closest friends that described him as unrecognizable and knee deep in the sugar. And then to his surprising rise to power during Christmas 1965…”
That’s how I assume the Chocolate Crinkles life went. He was probably just a miserable chocolate cookie with no personality to separate him from all the other cookies until he turned to the white stuff. BAM! Christmas Cookie superstar! Right? Now the Chocolate Crinkle is the star of most holiday dessert buffet tables. Or maybe that’s just my holiday table.
Meat and Paprika really jacks up the chocolate flavors in these cookies with a couple tricks we learned throughout our home cooking career. Chocolate loves salt and espresso powder. Chocolate is just chocolate until it’s around his friends and then he really starts to shine. Also, Cocoa powder just wants to be heated up so it’s flavors can bloom like a beautiful chocolate flower. So we decided to use all these to jack up a generic Chocolate Crinkle recipe. Plus, we used a semi sweet chocolate and a bittersweet to make it more of a Triple Chocolate Crinkle. And that’s exactly what the flavor of this cookie is. Chocolate on chocolate on chocolate. It’s really become one of our favorites and I hope it gets added to your cookie repertoire. The batter smells like one of the best boxed-brownies you’ve ever made. And there’s not much better than a brownie made by a scientist. Chocolate Crinkle Cookie is the first of our Holiday cookie series and we got plenty more to come. I hope you all had a great Thanksgiving, sorry if it over shadowed your Chanukah but hopefully all these cookies will help you get over that. Ok, good talk! We’ll see ya soon.
Meat and Paprika
P.S Meat and Paprika do not condone sniffing sugar and in no way will it make you cooler. Unless you’re a cookie, in that case we recommend it.
- 1 (4 ounces) Bittersweet chocolate cooking bar
- 1 (4 ounces) Semi sweet chocolate cooking bar
- ½ cup (1 stick) unsalted butter
- ⅓ cup unsweetened cocoa powder
- ⅔ cup sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 teaspoons espresso powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1⅔ cups (7 ounces) All-Purpose Flour
- confectioners' sugar* (for coating)
- Preheat oven 325
- For the cookie:
- Chop chocolate and place in a double boiler. Melt butter and cocoa powder until chocolate is fragrant. Add to melted chocolate and stir in espresso powder. Add sugar and salt. Stir until chocolate is shiny.
- In a separate bowl, beat together eggs and vanilla Stir in the chocolate. Then fold in flour and baking powder. Batter should resemble a thick frosting and smell amazing. Chill the batter for 3 hours or overnight. Batter should seize up.
- Put a cup of sifted confectioners' sugar into a shallow bowl. Using a teaspoon-sized cookie scoop, scoop out heaping teaspoon-sized portions. Roll the balls into the confectioners' sugar
- Place sugar coated balls on a parchment-lined cookie sheet, leaving about 1½ inches between them. Bake the cookies for 10 to 12 minutes, Rotate trays halfway through and cook until top is just starting to crack.