Wednesday, December 7, 2016

Spiced Chocolate Crinkle Cookies

Happy Holidays! Wow! I can not believe how fast this year is flying by! I have been very busy with end of year events and hosting Mom's Night's Out and a kid Holiday Party. I have been making a lot of recipes out of the cookbook Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky. They are Olympic athletes and runners who made this amazing cookbook filled with nourishing recipes! You can purchase it here on Amazon, I strongly recommend it. *all opinions are my own*

I have started to make holiday cookies and tried a new one this year! Spiced Chocolate Crinkle Cookies are gooey and have a dash of cayenne pepper that add to it's festive flavor. I have been eying a Gingerbread Bar recipe that I hope to try out next week and share - so stay tuned!

Spiced Chocolate Crinkle Cookies

- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 4 oz. baking chocolate
- 4 tbsp. unsalted butter
- 1 tsp. vanilla
- 3 eggs
- 1 tsp. cinnamon
- dash of cayenne pepper (optional)
- 1 1/2 cup brown sugar
- 1/2 tsp. salt
- 1/2 cup baking cocoa

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. Melt your butter and baking chocolate on low heat. Set aside to cool.
3. In a mixing bowl mix your flour, cinnamon, salt, baking powder, baking soda, and cayenne pepper.
4. In another bowl mix your eggs, brown sugar, and vanilla together. Add your chocolate mixture and mix well.
5. Add your flour mixture until fully incorporated.
6. Place dough in the freezer for 10 minutes to firm up if needed (my dough turned out very sticky).
7. Form 1-2 inch balls of dough and roll in powdered sugar.
8. Bake cookies for 8 minutes.

 Snickers the Elf approves of these Spiced Chocolate Crinkle Cookies!

Happy Holidays!


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