Twelve Days of Baking: Chocolate Crunch Christmas Cookies
Day 8: You will have to hide these chocolatey cookies. The dough is formed into balls and rolled in coarse white sugar before baking. As they cool, they become crisp. Enjoy them with a tall glass of ice cold milk. They are addicting!
Chocolate Crunch Christmas Cookies
Makes at least 4 dozen
2 cups unbleached all purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoons salt
2 ½ sticks unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
Sift the flour, cocoa baking soda and salt together.
In a separate bowl beat the butter and sugar until creamy, then add the eggs one at a time and beat well. Beat in the vanilla extract.
Combine the flour mixture with the butter mixture until a uniform dough is formed. Gather the dough into a ball, wrap in wax paper and refrigerate for a couple hours.
Preheat oven to 350F.
Line 2 or 3 baking pans with parchment paper and set aside. Or lightly butter the pans.
Form the dough into 1-inch size round balls and space them at least an inch apart on the baking sheets. They will puff then flatten out as they bake.
Bake about 12- 15 minutes or until they look set. Let cool for a few minutes on the pan then transfer to a cooling rack. Eat one right away.
These freeze beautifully if well wrapped.