Even though it’s January, and therefore still well within the confines of the winter season, spring (and to a lesser degree, summer) has very much been on my mind. It’s been brilliantly sunny here, to the point that you could almost be fooled into thinking it’s spring. That is, until you step outside… Aside from being brilliantly sunny, it’s also been cold. But not just any old cold. It’s the kind of cold where the wind races down the fjords from the North and makes your breath catch as you breathe in the icy air for the first time. And it hasn’t just been cold, it’s been dark. We’re still well within the dark season as well here in Norway, where the sun doesn’t crest over the fjords until 10am or 11am, and sets again by 3pm. It’s the kind of season that inspires warm, hearty baking. Something that warms your body and raises your spirits to face the cold… Something chocolately and rich…
Chocolate Crinkle Cookies
Yields about 20 cookies
For the cookies:
1/2 stick (57 grams) butter, room temperature
1 cup granulated sugar
1 tsp. baking powder
1 tsp. vanilla extract
1/2 cup baking cocoa
1 1/3 cups all purpose flour
1/3 cup powdered sugar
When this is your cold view, it’s time to start baking!
This is a cookie recipe that will require about 3-4 hours of refrigeration (at a minimum) so be sure to have plenty of prep time. To begin, cream the butter in a medium bowl on high until smooth. Add the granulated sugar and mix until it is thoroughly incorporated into the butter, and the butter has started to clump. Add the baking powder, vanilla extract, baking cocoa, and eggs. Mix until the mixture becomes smooth and there are no lumps (particularly of baking cocoa). Adding too much flour at once can get messy, so I recommend doing it in at least two increments here. Mix until all the ingredients are combined, cover, and refrigerate for at least 3 hours, or until the dough is relatively easy to handle and not too sticky.
Once the dough is sufficiently chilled, preheat your oven to 350* Fahrenheit (175* Celsius). Roll the dough into 1/2 inch -1 inch balls, and roll them in the powdered sugar, coating generously. Set the cookies on a baking sheet, and bake for 10-12 minutes.
Slightly adapted from She Knows Food & Recipes