The second recipe in my Deadly Force Christmas blog series, Calum’s Christmas Party, is for one of my favorite cookies of the season: Chocolate Sugar Crinkle Cookies. Not too sweet, with the perfect amount of chocolate, it’s a wonderful addition to the dessert table. (Which, in Calum’s mansion, is huge!)
Calum Prioleau: It doesn’t often snow in Savannah, but tonight we had an early Christmas miracle. While my twin sister Carina and I were caroling with our friends, snow flurries blew around. I think it was just the thing (along with the Christmas Cranberry Punch) to get my buddies–all ex-Green Berets–in the holiday mood.
We started out slow. A few of us (Pete and Detective Garza) sang totally off key. Others (Nate and Ty) lip-synced. And one more (Rafe) outright refused to sing. But once the snow started, everyone began to relax and by the fourth house we were all belting out the songs like we were in a kindergarten concert.
I also bribed them with the fact that if we succeeded in our caroling mission, dessert would be waiting at the mansion. Including my sister’s favorite Chocolate Sugar Crinkle Cookies. (and maybe a shot of my best bourbon.)
Chocolate Sugar Crinkle Cookies
Ingredients
Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup flour spooned & leveled
- 1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Rolling Sugar
- 3 Tablespoons granulated sugar
- 1 cup confectioners’ sugar for rolling
Instructions
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In a large standing mixer with the paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy, about 3-4 minutes. Beat in the egg and vanilla extract until combined. Remember to scrape down the sides of the bowl and you beat the ingredients.
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In another large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Then, slowly and on low speed, beat the flour into the butter mixture. Make sure you're only adding about a Tablespoon of flour at a time. Beat on low speed until all the flour is combined. Then beat in the chocolate chips. The dough will be thick and sticky, and that's okay. Cover the bowl with plastic wrap and put in the refrigerator for at least 3 hours, but no longer than 3 days.
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Remove the cookie dough from the refrigerator and let it sit on the counter for at least 15 minutes. If the dough has been in the fridge for more than 2 days, allow it to sit out for at least 25 minutes.
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Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
Place the confectioner's sugar and the white sugar on two separate plates for rolling.
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Scoop dough balls out, making them about 1-2 Tablespoons per cookie. Roll each dough ball in the white sugar, then in the confectioner's sugar. Place each dough ball at least 3" apart on the baking sheets.
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Bake the cookies for 10-12 minutes or until the edges are set and the centers are sill soft, but not mushy. Remove from the oven and cool on a baking sheet for 5 minutes. Then move the cookies off the sheet and onto a baking rack so they can cool completely.
