My Favorite Holiday Cookies

 In my family, the holiday season means cookies, lots of them. Cookie making, cookie decorating, cookie sharing, and mostly cookie eating. Of the wide selection of treats my mom made when I was growing up, I have narrowed it down to a few favorites. At the top of my list: chocolate crinkle cookies in all their decadence. Technically named chocolate crackups—my sister and I renamed them to resemble how the powdered sugar crinkles on top of the cookie. They are the perfect marriage between a cookie and a brownie: smooth and rich and dusted with powdered sugar. I figured what better time to share this recipe than the very time of year I have enjoyed them the most, Christmas. Fair warning, these cookies should be enjoyed with a napkin or a least favorite shirt because the addition of powdered sugar, while delicious and festive, is a fucking mess. 

CHOCOLATE CRINKLE COOKIES

yields 3 dozen 2½-inch cookies

4 ounces unsweetened chocolate, chopped into ¼-inch pieces

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

1 cup confectioners sugar

MAKE THE CHOCOLATE CRINKLE COOKIES

Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the unsweetened chocolate in the top half of the double boiler. Use a spatula to stir the chocolate until completely melted and smooth, about 3 minutes. Take the melted chocolate off the stove and set aside until bowl is cooled. (If you put the chocolate in the batter before it has cooled it will scramble the eggs)

Combine the granulated sugar and vegetable oil in a 7-quart bowl, using a stiff whisk to stir until the sugar resembles wet (white) sand. Add the eggs and vanilla extract and whisk vigorously until incorporated. Add the melted chocolate, stirring rapidly upon addition to avoid chunks, and stir until silky. Add the flour, baking powder, and salt, and blend with a rubber spatula until smooth. Tightly cover the bowl with plastic wrap and refrigerate For at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Divide the cookie dough into 36 slightly heaping tablespoon-size pieces (approximately 1 ounce pieces) onto a large piece of wax paper. 

Place the confectioners' sugar in a bowl. Gently roll each portion in the palms of your hands to form a smooth ball (keep a towel close by since it gets a little sticky between the first and the thirty-sixth ball). Then roll each ball in the confectioners' sugar to coat evenly and generously.

Divide the balls onto 3 nonstick baking sheets, 12 evenly spaced balls per sheet expand so don't crowd). 

Place the baking sheets on the top and center racks of the heated oven and bake for 12 to 14 minutes, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature on the baking sheets.