Beautifully red, and sinfully sweet, these red velvet crinkle cookies not only have a festive color, but a rich chocolatey flavor. These cookies are perfect for gifting to neighbors, leaving out for Santa, or gobbling alone as you watch the Grinch for the umpteenth time.
You’ve heard the story before,
“The sun did not shine. It was too wet to play. So we sat in the house. All that cold, cold wet day.” – Dr. Suess
And that’s what the Little and I did pretty much all this week. Hello, New England winters.
What are ya gonna do?
Well since the Cat in the Hat failed to show up to our house yet again, the Little and I decided to start our Christmas baking with mommy’s and Auntie Mim’s favorite: crinkle cookies.
The best recipe for these cookies comes from America’s Test Kitchen, but I wanted mine to be red. All the best Christmas things are red: holly berries, candy canes, the North Pole (probably), Santa’s suit, Santa’s sleigh, Rudolph’s nose… So, I tweaked the recipe a tiny bit. The ingredients are a bit different, but the method is the same. There’s still quite a bit of chocolate, which made the red quite a lot darker than you normally see, because I don’t like my red velvet as just a weak chocolate flavor that’s been colored prettily. I also added in a fair amount of mini chocolate chips.
Because mini chocolate chips.
Now, since the Little was helping me (I let her stir the bowl for the first time. I was so proud) I don’t have any step-by-step pictures for the next couple of posts; which is a shame, and I will try to add them in the future.
The secret to these crinkle cookie is the double coating of sugars before trotting off to the oven. The first coat is with granulated sugar. This dries out the outside of the cookie, causing it to crack in a most attractive way. The second coat is with the powdered sugar which gives it that beautiful snowy finish.
Now, before you begin, know that this dough is quite sticky and very red. Use a scooper or spoons at all cost.
All cost I say!
Red food coloring is unforgiving.
Here’s What You Need:
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 eggs
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla
- 2 tablespoons liquid red food coloring
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1/2 cup mini chocolate chips
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Here’s What You Do:
- Prepare a large baking sheet with a silpat or parchment paper and nonstick spray. Set aside.
- In a large bowl, combine flour, cocoa, baking powder, salt, and baking soda. Set aside.
- In a medium bowl, whisk together eggs, brown sugar, vanilla. Add food coloring and mix in carefully. Set aside.
- In a small microwave-safe bowl, melt butter and semi-sweet chocolate chips together on high for bursts of 15 seconds, mixing in between to redistribute heat. Mix together until thoroughly combined.
- Add chocolate and butter mixture to egg and sugar mixture.
- Add bowl of wet ingredients to dry ingredients and mix to combine.
- Add in mini chocolate chips and mix until incorporated.
- Refrigerate mixture for half an hour.
- Turn oven to 325 F degrees and put granulated sugar and powdered sugar into two separate bowls.
- Using a 2 tablespoon scoop, or two large spoons, drop scoops of mixture one at a time into the granulated sugar. Roll to coat.
- Move balls to powdered sugar. Roll to coat. Put on prepared baking sheet.
- Top with extra mini chocolate chips. Bake for 12 minutes.
- Allow to set on baking sheet for five minutes before moving to metal rack to finish cooling.
- Store in air-tight container for up to 5 days (if they last that long).
Makesk 24 cookies