There are certain kinds of cookies that I associate with Christmas; for me those are Anginetti Cookies, Spritz Cookies and Chocolate Crinkle Cookies. I don’t know why I reserve making them for the holidays, they really should be made all year. Each cookie is like the perfect bite sized soft, gooey center of a brownie.
Ingredients (Makes 24 cookies):
¾ cup cocoa powder
1 ½ cup white sugar
⅓ cup canola oil
2 tsp. vanilla
160 grams (1 ½ cups) flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup confectioners’ sugar
In a large bowl, mix together cocoa powder, white sugar and canola oil. Beat in eggs, one at a time, then add vanilla. In a separate bowl, mix together flour, baking powder and salt. Fold into the sugar mixture and stir until well combined. The batter should resemble a thick brownie batter. Put into refrigerator for 2-4 hours.
Preheat oven to 350 degrees. Form batter into 1” balls and roll into confectioners’ sugar. Bake on a cookie sheet lined with parchment paper for 10 minutes. Remove from oven and let sit on cookie sheet for 2 minutes before transferring to wire rack to cool.
There are fewer treats that taste more like Christmas than peppermint bark! Dark chocolate is layered with peppermint-spiked white chocolate and topped with crunchy candy canes. The best holiday gifts are made of chocolate and this is no exception. The best part – it’s so easy! The chocolate can be melted using a double boiler on the stove top, but I like to pop it right in the microwave. The key to melting chocolate in the microwave is to use medium power for 30 seconds at a time, stirring in between to make sure it doesn’t get overheated.
This recipe takes all of 10 minutes (plus time for the chocolate to set) and is a majorly impressive holiday dessert. Williams-Sonoma sells this stuff for $28.95/lb., but you don’t have to tell anyone you didn’t spend that much!
12 oz. semi-sweet chocolate chips
1 tsp. canola oil
12 oz. good white chocolate
1 tsp. peppermint extract
4 candy canes, crushed
Line a cookie sheet with parchment paper. In a microwave safe bowl, melt semi-sweet chocolate chips and canola oil for 30 second intervals until smooth. Using a spatula, spread melted chocolate in an even layer on lined cookie sheet. Place in refrigerator for 5 minutes to partially set while prepping the white chocolate. Melt white chocolate in microwave, also stirring every 30 seconds. When smooth, stir in peppermint extract and pour in an even layer, carefully smoothing white chocolate to edges of dark layer. Top with crushed candy cane pieces and let set in refrigerator until completely hardened, approximately 1-2 hours.
Break into pieces and enjoy!