I have been dreaming about these cookies all week. While I packed a lot of cookies up in holiday tins, I left a veeeeeery small amount for myself to munch on. I would say I did a pretty good job with saving my waistline, until I took them out of the container to shoot photos and starting eating them for breakfast, oops. On that note, you can totally eat cookies for breakfast during the holidays. I would have to say that although I typically do not really like chocolate all that much, these cookies were definitely my favorite from the Christmas cookie extravaganza that happened last weekend. The chocolate chunks bring an extra texture and even more chocolate to the table when you sink your teeth into these bad boys.
Chocolate + chocolate chunks + layer of powdered sugar = undeniable deliciousness.
Plus, I just love the way these cookies look once the cookie expands and cools with the cracks from the powdered sugar layer.
A lot of people have been asking me recently at work if I have any traditions of baking cookies during the holiday with my family, and the answer is not really. I can remember making gingerbread a few times with my grandma but it’s hard when your family is all spread out and your parents are separated to have something that you do every year. So, I guess these cookies are a way for me to start my own traditions (blah, blah, blah sappy revelation). Moving on.
CHRISTMAS is ALMOST here! Still no snow here in MN, but I’m trying to embrace it. I love Christmas for a few reasons. One is that I really love trying to find the perfect gift for everyone in my family. Everyone except my dad that is – we’ve defaulted to cheese baskets and Omaha Steak deliveries because the man always says he doesn’t “need” anything. Okay, sure – that doesn’t make my job any easier. I’ve gotten into the habit of trying to buy things when I see them, even if that’s in July. It gives me an opportunity to get something really cool and personalized if I’m traveling. Plus it makes the December credit card statement hurt a little less. The second reason is because nothing makes a type A engineer happier than wrapping cubed objects perfectly and creasing the wrapping paper juuuuust right. Okay, I know – it’s a bit much but like I said, type A over here. Plus, UPS is amazing. I didn’t have nearly enough boxes to wrap all my cookie tins and they did it for me – and charged me hardly anything for packaging. Hello, awesome.
Aside from last minute Christmas shopping, I’ve been browsing big, bright kitchens and new bedroom decor on Pinterest far too much. I don’t need anymore reason to buy anything but it just keeps happening. I finally treated myself to a new down comforter on sale because Dan’s dog peed on my last one this past spring. Yes, you heard me, peed. It was pretty old so it was the push I needed to get rid of it but STILL, not like I’m holding a grudge or anything.
There are only two things I would say before you go to make these cookies. One, give yourself some time. I would advise letting the dough chill for about 2 hours in the fridge prior to rolling and baking. This helps them bake uniformly and not spread out too much around the edges – AKA you won’t get a gross looking flat blob of chocolate. Dan likes to call these “turd” cookies so I can only imagine how gross they can start to look. Anyways..
Second – be very, very prepared to be covered in powdered sugar when you’re done with baking these. It’s simply unavoidable.
Double Fudge Crinkle Cookies
Servings: about 2 dozen cookies
Time: 3 hours
- 1/2 cup vegan butter, softened to room temperature
- 1/4 cup cane sugar
- 3/4 cup dark brown sugar, packed
- 2 tsp vanilla extract
- 1 TBSP corn starch
- 3 TBSP non dairy milk
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 3/4 cup dark chocolate chips, I used Enjoy Life’s semi sweet mega chunks (dairy, nut, and soy free)
- 3/4 cup powdered sugar
- In a stand mixer with the paddle attachment, cream butter for about 2 minutes on medium speed until smooth. You can also use a hand held mixer. Add sugars and mix on medium speed until completely combined. Mixture should be some what fluffy. Add cornstarch, non dairy milk, and vanilla and mix on high speed for about a minute until thoroughly combined.
- In a separate bowl, mix together dry ingredients: flour, cocoa powder, salt, and baking soda. Slowly incorporate the dry ingredients to the wet mixture on low speed. Add chocolate chunks and mix on high for about a minute. If you do not have chocolate chips, no worries – just skip this part. They will still be delicious.
- Cover the dough and chill in the fridge for at least 2 hours. You can also chill overnight to make your life easier. I would recommend this if you are planning to bake early the next morning because it saves time.
- After 2 hours, preheat oven to 350 deg F and remove dough from the fridge. Allow the dough to thaw at room temperature as the oven preheats, about 15-20 minutes. If you chilled overnight, allow to thaw for 30 minutes or until you can scoop the dough and roll into balls.
- Line 1 or 2 baking sheets with parchment paper or silicone pads. Begin scooping dough into 1 TBSP sized scoops and rolling into balls. Roll each individual ball in the powdered sugar until completely covered. Place on baking sheet and bake for about 9-10 minutes, rotating once during the 10 minutes. Adjust baking time as needed, as all ovens are different.
- Allow cookies to cool for 5-10 minutes before transferring to wire rack. Store in airtight container for up to 1 week or in the freezer for up to 2 months. Enjoy!