Here is yet another holiday recipe!  Below is the recipe for Chocolate Crinkle Cookies – chocolate cookies rolled in powdered sugar and baked to perfection.  My mom always made these cookies for me and my sister when we were younger.  Chocolate Crinkle Cookies were our favorite Christmas cookies.  This simple recipe is coming from America’s Test Kitchen: Chocolate Crinkle Cookies (ATK provides ounces and grams conversions as well on the website – over over “Chocolate Crinkle Cookies” for the link!).

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 cups of packed brown sugar
• 3 large eggs
• OPTIONAL: 4 teaspoons of instant espresso powder (sometimes it can be overpowering)
• 1 teaspoon of vanilla extract
• 4 ounces of chopped unsweetened chocolate
• 4 tablespoons of unsalted butter
• 1/2 cup of granulated sugar
• 1/2 cup of confectioners’ (powdered) sugar

“Instructions:

1. Adjust over rack to middle position and heat over to 325 degrees.  Line 2 baking sheets with parchment paper.  Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl.  Combine chocolate and butter in a bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
3. Whisk chocolate mixture and egg mixture until combined.  Fold in flour mixture until no dry streaks remain.  Let dough sit at room temperature for 10 minutes.
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes.  Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls.  Drop dough balls directly into granulated sugar and roll to coat.  Transfer dough balls to confectioners’ sugar and roll to coat evenly.  Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking.  Let cool completely on sheet before serving.

As I said in the beginning, my sister and I love these cookies. If you bake them, you might too. Enjoy!