Double Chocolate Crinkle Cookies

It’s that time of year when my oven is working overtime, baking all the yummy treats for the holidays. And these cookies are always on the list. I am a chocolate lover, and so Crinkle Cookies have always been one of my favorites.
To make these cookies even more delicious, I add my delicious Semi Sweet Chocolate Ganache, and Candy Cane buttercream frosting. Once I have frosted the cookies, I sprinkle them with crushed candy canes.

Ingredients:

• 1/2 cup (1 stick; 115g) unsalted butter, softened.
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour
• 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (180g) mini or regular size semi-sweet chocolate chips

ROLLING
3 Tablespoons (35g) granulated sugar

1 cup (120g) confectioners’ sugar, for rolling

Instructions:

1. In a large mixing bowl beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar. Place 3 inches apart on the baking sheets.
6. Bake the cookies for 9-11 minutes or until the edges appear set and the centers still look soft.
   ​Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
7. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
8. Cookies stay fresh covered at room temperature for up to 1 week.

Candy Cane Buttercream

Ingredients:

2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1 tsp Peppermint Extract
1/2-1 Cup Heavy Cream

1/3 Cup Crushed Candy Canes (Optional)
2-3 drops of Pink Food Coloring

Instructions:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla and peppermint extracts. Mix for 1 minute.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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6. If you choose to add the crushed candy canes to the frosting, now is the time to do so. Mix them in by hand.

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Chocolate Ganache
Ingredients:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

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Instructions:

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).