Chocolate Crinkle Cookies

I decided to try something new this year for one of my Christmas cookie "slots", and honestly, it is EVERYONE'S new favorite cookie!

It is basically a brownie in cookie form. It is chewy, and chocolatey, and the powdered-sugar-crinkle outside is just the prettiest thing around. Another bonus is that it uses oil, so you don't have to wait for your butter to come to room temperature!

So, without further ado, and no more gilding the lily, I present to you my chocolate crinkle cookie recipe.

Ingredients:

1 cup (100 grams) unsweetened cocoa powder

2 cups (400 grams) white sugar

1/2 cup (120 ml) sunflower oil 

4 eggs

2 tsp vanilla extract

2 cups (250 grams) all purpose flour

2 tsp baking powder

1/2 tsp salt

+ powdered sugar for rolling (approx. 1/2 cup or 60 grams)

Directions:

1. Using the paddle attachment on your stand mixer, mix together the cocoa, sugar and sunflower oil.

2. Beat in eggs one at a time.

3. Add vanilla extract.

4. In a separate bowl, combine flour, baking powder and salt. Carefully add flour to cocoa mixture, while your mixer is going.

5. Cover your dough and chill for at least 4 hours.

6. Preheat your oven to 350 F / 175 C.

7. Line a cookie sheet with parchment paper.

8. Pour powdered sugar into a bowl.

9. Using small spoons, scoop out enough dough to make rounded tbsp sized balls. The dough is VERY sticky, and this part is a little tricky. Once the ball is formed, plop (yes, this is the technical term) it into the powdered sugar, and roll it around until it is completely covered.

10. Place the dough balls on the prepared cookie sheet, approximately 2 inches from each other.

11. Bake for about 10-12 minutes (this is a cookie you don't want to overtake, or it won't be as yummy and chewy). Allow to cool for a couple minutes before transferring to a wire cooling rack.

12. Can be stored in an air tight container for 3-4 days, or in the freezer for 3 months.

These cookies are insanely delicious, and honestly I'm a little hesitant to share the recipe, in case as a result the world runs out of cocoa powder. :)

Mmm... Chocolate Cupcakes!

It's National Chocolate Cupcake Day!

With these made-up "everyday is a holiday" days, I feel kind of torn - on the one hand it's getting crazy, and EVERYTHING has a day; on the other hand I love celebrating things that bring me joy, and chocolate cupcakes bring me joy.

While searching the internet, I came across this detailed recipe from Cupcake Project. It was great, I had all the ingredients on hand, and the cupcakes were delicious!

You should definitely go check out their recipe as she's got some good tips, but I'm gonna write it out for you too. 

Ingredients:

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup cocoa powder

1/4 cup unsalted butter (room temp.)

1 cup sugar

2 oz of your favorite chocolate (I used semi-sweet chocolate chips)

2 eggs (room temp.)

2 egg yolks (room temp.)

9 tbs sunflower oil

2 tsp vanilla 

1/3 cup sour cream

1/2 cup water (room temp.)

Directions:

1. Preheat oven to 350 F/175 C.

2. Prep your cupcake liners in your muffin pan. (I made home-made ones out of baking paper, and they worked amazingly! I'll share a DIY soon.)

3. Sift together your dry ingredients (flour, salt, baking soda, cocoa powder) into a medium-sized bowl.

4. Using the paddle attachment on your mixer, cream together butter and sugar.

5. (Carefully) Melt your chocolate. (Dutch oven method, or very short time increments in microwave.)

6. Once the melted chocolate is cool to the touch, add it to the sugar and butter mixture.

7. Keep mixer going. Add eggs and egg yolks one at a time, making sure each one is incorporated before you add the next. Mix until just combined.

8. Mix in vanilla, sour cream and oil until just combined.

9. With the mixer going, add the dry ingredient mixture in 3 portions, mixing just until incorporated each time.

10. Mix in water until just combined.

11. Fill cupcake liners until 2/3 full. (Since I had higher "tulip" liners, I filled them a little more.)

12. Check for doneness at 18 minutes. I ended up needing an extra 10 minutes, because I made mine bigger. Bake until a toothpick inserted comes out clean.

13. Take cupcakes out of the tin, place them on a cooling rack, and wait until they completely cool before trying to frost them.

(Makes 12-15, depending on size.)

As a bonus, here is my current favorite chocolate buttercream frosting:

Frosting:

- 3/4 cup room temperature butter

- 1/2 tsp vanilla extract

- pinch of salt

- 2 1/4 cup powdered sugar

- 3 tbs sweet and condensed milk

- about 4 tbs hot chocolate mix (like Nesquick)

The frosting was just the right amount for the cupcakes. Perfection.

I baked these to celebrate our son's first goal in soccer, and let me tell ya - I won all the mom points that day! Delicious!