Chocolate Crinkle Cookies

        In case you do not have enough Christmas cookies on your to-bake list, you might want add this one.

       In case you feel like something is missing and you just had a plate-full of sugar cookies, you might want to think about this one.

       I will make it easy for you - just make this one.

   

        Nothing against sugar cookies! Don't get me wrong. But sometimes you just need a chocolate cookie that melts in your mouth and you instantly relax. :) And who doesn't need to relax for a short moment during this crazy busy holiday time?

       So this is my gift to you ( sorry, no stand mixers to giveaway here:) ) - a chocolate-y moment of bliss. Enjoy!


Chocolate Crinkle Cookies
adapted from Better Homes and Gardens Cook Book Bridal Edition

1/3 c butter, softened
1 c brown sugar, packed
2/3 c unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
1/3 c sour cream
1 1/2 c all-purpose flour
about 1/4 to 1/2 c powdered sugar, sifted ( place in a small bowl, for rolling )


In a large mixing bowl, beat butter for about 30 seconds. Add sugar, cocoa, soda and cinnamon. Beat until all is combined. Scrape the sides of the bowl. Add egg whites and sour cream and beat again. Beat in as much flour as you can with the mixer. Stir in any remaining flour. At this point you can cover the dough and refrigerate for about 3 hours, so it's easier to handle. I might have waited about 30 minutes ( impatient me, but how can  you blame me - it's chocolate cookies we are talking about here! :) ). Drop a teaspoon of the dough into powdered sugar and roll into a ball. Place on a greased or parchment paper lined baking sheet, 2 inches apart. Bake for 8 to 10 minutes in a 350 degree oven. Edges of the cookies should be firm. Transfer all onto a wire rack and let cool.

Enjoy!




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