By Kathleen Neafsey
These cookies are popularly known as Crinkle Cookies; I like to call them my Friendship Cookies. A few years ago when my dad passed away, my friend Debbie left a tin of these on my doorstep the very next morning. She knew that there would be a steady stream of people in and out of the house and endless cups of coffee over the next few days so she provided us with something sweet while we shared our memories. My family raved over them, and she was kind enough to share the recipe with us. My daughter’s friends actually request these instead of birthday or Christmas gifts from her; and they always find their way onto the trays of cookies that I make at Christmas, so what better time to share the recipe with you?
Here’s what you’ll need:
- 2 cups (12 oz. package) Semi-sweet chocolate chips – I made the cookies once using milk chocolate chips and they were actually too sweet. I haven’t tried using dark chocolate chips, but they may provide a nice balance of sweetness.
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 6 Tablespoons butter or margarine, softened
- 1 ½ teaspoons vanilla extract
- 2 eggs
- ½ cup powdered (confectioner’s) sugar
Normally, in a cookie recipe I would say preheat your oven to 350 degrees but since this dough is refrigerated for about 20 minutes before you start working with it, you can wait till you put it in the fridge to turn on the oven.
Here we go!
1. In a small bowl, combine flour, baking powder, and salt. Set aside.
2. Place 1 cup of chocolate chips in a microwave-safe bowl, and microwave for 40 seconds. Stir, and microwave for another 10 – 20 seconds, and stir again. Any chips that haven’t melted will melt when you stir them. Set aside.
3. In a large mixing bowl, beat granulated sugar, butter, and vanilla till crumbly. Beat in melted chocolate. Add eggs one at a time, beating well after each. Gradually beat in flour mixture – about ½ cup at a time. Turn off beater and stir in remaining 1 cup of chocolate chips. Cover and chill till firm – about 20 minutes.
4. Now is the time to preheat your oven to 350 degrees!
5. Place powdered sugar in a small container with a lid.
6. Remove dough from refrigerator and shape into 1 ½ inch balls. Place five or six balls in the container of powdered sugar, be sure the lid is on tight, and shake.
7. Place on ungreased cookie sheet – or one covered with parchment paper*, and bake in preheated 350 degree oven for 10-12 minutes or until the sides are set, but the centers are still soft. Remove from oven and place pan on wire rack to cool for 5 minutes. Remove cookies from pan and place on wire racks to cool. This recipe makes about 30 cookies; you can always shape the dough smaller or larger, depending on how many cookies you’d like to make.
* I like parchment paper (of course I didn’t have any when I wrote this column) because the cookies cook more evenly on the bottom, and it provides a quicker clean up with nothing stuck to the pan.
So, there you have it – a recipe for cookies that your friends and family will rave over, and request again and again. I can never thank Debbie enough for her recipe, and her friendship; they’re both sweet gifts in my life.
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.