Welcome to the 2nd annual Minimally Invasive Advent Calendar! Like last year, I’ll be bringing you a daily photo entry with related recipe until Christmas.
To start things off, we’ve got what might just be my new favorite cookie of the season — chocolate crinkles. I’ve seen them everywhere, but somehow managed to resist their charms until now. Rich and deeply chocolatey, they’re more like bite-sized brownies than cookies (especially when served warm from the oven), which earns them extra points in my book.
For the 2007 Advent Calendar, click here.
recipe after the jump
Chocolate Crinkles adapted from “Field Guide to Cookies” via Cannelle et Vanille
6 ounces bittersweet chocolate, chopped
1/4 cup plus 2 tablespoons unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 tablespoons cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
confectioners sugar for rolling
Melt chocolate and butter over a double boiler, or in a glass bowl in the microwave. Remove from heat and set aside.
In the meantime, whip the eggs with the sugar until thick. Add the vanilla extract and the melted chocolate and mix.
Sift flour, cocoa powder, salt and baking powder into a bowl and add this to the chocolate mixture. Mix until combined.
Place this bowl in the refrigerator for about 2 hours until the dough hardens enough to scoop out.
Preheat oven to 325F. Scoop one inch balls. Roll these in powdered sugar and place them on sheetpans lined with parchment paper. Flatten the tops of the cookies a bit with your fingers and bake until set for about 12 minutes.
UPDATE: Forgot to mention that I underbaked these by one minute and they were absolutely perfect.