My favorite Christmas cookie: The Christmas Crinkle

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Beat the softened butter and sugar in a large bowl until fluffy.
2. Add the eggs and vanilla and beat for 2-3 minutes until well combined.
3. Melt the chocolate gently, either in a microwave in short bursts stirring every 30 seconds or over a double boiler, taking care not to burn it.
4. Scrape the melted chocolate into the batter and mix thoroughly.
5. Combine the flour, baking powder and salt, add to the bowl and mix with a spatula until cohesive.
6. Cover and refrigerate the dough for at least 1 hour. It keeps for several days in the fridge.
7. Preheat the oven to 350°F/176°C. Sift the powdered sugar into a bowl or baking dish and set aside.
8. Scoop the dough into 20 g pieces (about 4 dozen cookies) or 40 g pieces for larger cookies (about 2 dozen). If the dough is too cold to roll (ideal is 50°F/10°C), let it sit at room temperature briefly.
9. Roll the dough into 1-inch balls and toss each in the powdered sugar until fully coated.
10. Place the cookies on parchment-lined sheets and bake at 350°F/176°C for 10 minutes.
11. Check an internal temperature with a thermometer; cookies are done at 175-185°F/79-87°C, which may take a few extra minutes. Remove them once they reach this temperature.
12. Cool completely on the baking sheet so they firm up.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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