12 Days of Christmas, Day 2

A snag in the 12 Days of Christmas in the Budding Gastronomer household is that baking something from scratch every day requires a steady stream of butter, flour, sugar, and as it would seem, chocolate. Day 1 was no problem - we have enough supplies to whip up a few loaves of bread on a whim. Even a batch of cookies, or a cake. Easy! But eleven more days? That's going to require a trip to a store. Which is where I went wrong.

When my husband dropped me off at my hair appointment and offered to head to the grocery store with the baby while I waited, it sounded like a fabulous idea. But half an hour into the appointment I received a desperate text message, begging me to help with the shopping. Okay, okay, I'll help.

There is nothing quite like dragging a confused husband and a tired baby through a grocery store, trying to grab everything one needs to bake enough to feed a small army for nearly two weeks. A bit frazzled by the end, we headed home. The thought crossed my mind to scratch today's effort. After all, eleven days of Christmas are plenty, right? But no, I can't quit on day two. So, on I forged.

Day Two of the 12 Days of Christmas: Chocolate Crinkle Cookies
This is a tried and true recipe. A must if you are a chocolate lover. Really, I have no complaints about this one; it is easy, it is delicious, and it's a crowd pleaser. If you're going to make it, you have to eat one (or three) while they are warm.

Chocolate Crinkle Cookies
Williams-Sonoma Essentials of Baking

Place the 4oz unsweetened chocolate and 2oz butter in the top of a double boiler placed over barely simmering water. Heat, stirring often until butter and chocolate melt. Cool slightly. In a bowl, stir together 1.5c flour, 1/2c cocoa powder, 2 tsp baking powder, and 1/4tsp salt. Set aside.

In a large bowl, combine 4 eggs, 2c granulated sugar, 1tsp vanilla exract. Beat on medium speed until light in color and thick, about 3 minutes. Beat in the melted chocolate mixture on low speed. Add dry ingredients until blended. Mix in 1.5c semisweet chocolate chips.

Cool in the fridge for 2 hours.
Roll 1tbsp of dough (I used a cookie scoop) into a ball, then roll in confectioners sugar. Place on baking sheet lined with parchment paper.


Bake 13-17 minutes until puffed and crinkled. Transfer to cooling rack.