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As you all know, chocolate is not one of my most favorite sugary choices but to my husband, life would not be so without it. So I always tend to pick out a few chocolate treats for him during the holidays to make just for his sweet sugary tooth. Chocolate Crinkle Cookies is a simple drop cookie recipe from the cookbook Vegan Cookies Invade the Cookie Jar by the absolutely amazing vegan bakers and co-authors Isa Chandra Moskowitz & Terry Hope Romero.

I picked this recipe because it was so adorable when I looked at the photos online. Does anyone search online for photos first before making recipes from cookbooks like me? Or is this abnormal? LOL I love the fact that it is not only a chocolate cookie base but it is layer with a sprinkling of powdered sugar which reminds me of snow during the holiday season. (Just go ahead, try not to sing “White Christmas”.) I’d much rather have cookie impostures instead of the real cold, white stuff on the ground. But that’s just me…

Now, I read different reviews online which were very mixed on the outcome of baking. Everyone agreed these little snow-covered goodies were tasty but mixed reviews on how to bake them. Unlike my true form, my husband and I followed the recipe to the extra measurements and ingredients. We found that by following it exactly, we had no problems at all. They were not only easy to bake but did not spread much but did enough so that the crinkle appeared on the top. What’s perfect is the white topping, it not only sticks for the first day but unlike traditional recipes, the powdered sugar doesn’t melt into the cookies.  They stay powdered for days, just like the first day.  These are perfect for the holiday season, slightly crunchy on top with a chocolaty richness inside. Warning though, you are going to want to eat more after the first one.

I found the recipe online here.  But, I urge you to go ahead and purchase the cookbook too. It is under $20 and has so many fantastic recipes you are going to probably gain weight just looking at the photos inside. Mmmm

Chocolate Crinkle Cookies (reposted from Clock Work Lemon Website)
3/4 cup sugar
1/3 cup vegetable oil
2 tbsp corn syrup (this is vital for helping the cookies spread)
1 tsp vanilla extract
1/3 cup soy milk (you can also use rice milk or regular dairy milk)
1 tbsp ground flax seeds
powdered sugar and granulated sugar for coating the cookies in.
4 ounces (about 1/2 a cup) chocolate chips melted (if you want to avoid using dairy in your cookies buy the semi-sweet chocolate chips rather than milk chocolate)
1 1/4 cups + 2 tbsp all purpose flour
2 tbsp cocoa powder
3/4 tsp baking powder
1/4 tsp salt (Whitney adds slightly more than this which gives them an addictive salty- sweet flavor)

1. Preheat the oven to 325 and line with parchment paper

2. In a bowl mix together the sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth

3. Sift in the flour, cocoa, baking powder, and salt and mix until a thick dough forms. Chill the dough in the fridge for 15 minutes

4. Put powdered sugar on one plate and granualted sugar on another. Roll the dough into tbsp sized balls and roll them first in the granulated sugar, and then in the powdered sugar.

5. Place the sugared dough 2 inches apart and bake for 14 minutes. Let the cookies cool for five minutes on the tray before moving them (to give them time to firm up a bit)