|Chocolate Peppermint Crinkle Cookies|
Today is a fun post for you all because it's the 2013 Great Food Blogger Cookie Swap! Not only do bloggers swap cookies and recipes with each other, this cookie swap also raises money for Cookies for Kids' Cancer. This year, the participation of bloggers raised over $13,000 to benefits kids with cancer!
This is my second year participating in this cookie swap and I was very much looking forward to this year's swap! Last year, I received such wonderful cookies and was introduced to some great bloggers and bakers, I was exciting to continue with this tradition that is yummy, educational, and charitable! Check out my post from last year to see what I made and to see which bloggers I sent cookies to and received cookies from!
I decided to make one of my favorite cookie recipes this year, but with a twist to it! A favorite cookie recipe of mine is Chocolate Crinkle Cookies and they are one of my most requested desserts that I make for friends and family! It hasn't yet made it to the blog yet, but I wanted to try a little twist on the recipe to send out to my fellow bloggers. Instead of using mini chocolate chips, I used peppermint baking chips (i.e. Andes found in the baking aisle). I wasn't too sure how they would come out, so I got ingredients to make the original version just in case it was a huge flop. There was no need because these cookies came so wonderfully and so delicious! The peppermint complemented the chocolate perfectly and wasn't too overpowering, and the little specks of red from the baking chips were so cute! I will definitely be making another batch or two of these for my holiday cookie platters as well as the original recipe too! (If you want to try the original recipe, increase the instant coffee granules to 1 tablespoon and swap out the peppermint baking chips for a 12 oz bag of mini semi-sweet chocolate chips. Everything in the recipe, including directions, remain the same!)
Please read below to see the wonderful bloggers that I received cookies from and who I sent cookies to. All the bloggers have been so generous and gracious, my heart is even more full of the holiday spirit. This is such a positive experience and for such a great cause, I'm looking forward to reading the blogs of my new blogging buddies, making their cookie recipes, and looking forward to next year's event!
Bloggers that I sent cookies to:
Culinary Adventures with Camilla
Bloggers that I received cookies from:
Smashed Peas and Carrots (Maggie packed her cookies so incredibly cute and the cinnamon button chip cookies were amazing! I am definitely making these for Christmas!)
Baked Chicago (Harvey sent me soft ginger molasses cookies which melted in your mouth. He also gave me an e-cookbook his brownie book-- recipes look wonderful and cannot try my hand at these!)
Jenni (She didn't disclose her blog, but a huge thank you for the chocolate chip thyme and sea salt cookies!)
Chocolate Peppermint Crinkle Cookies
Adapted from Williams-Sonoma's "Essentials of Baking"
4 oz. unsweetened chocolate, chopped
1/4 c. unsalted butter
2 tsp. instant coffee or espresso granules
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. salt
4 large eggs
2 c. granulated sugar
1 tsp. vanilla extract
12 oz bag peppermint chips, like Andes Baking Chips
1/2 c. powdered sugar, or more depending
Place the chocolate and butter in the top of a double broiler placed over barely simmering water. Heat, stirring often, until the butter and chocolate melt, then add the instant coffee granules. Remove from over the water and set aside to cool slightly. (You can also do this without a double broiler, placing the saucepan over direct heat on the lowest possible setting-- just make sure you don't burn the chocolate!)
In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, combine the eggs, granulated sugar, and vanilla. Beat on medium speed until light in color and thick, about 3 minutes. Fold in the melted chocolate and butter mixture. Add the dry ingredients gradually and beat until incorporated, then mix in the peppermint chips.
Cover the dough with plastic wrap and chill in the refrigerator until the dough is firm, about 2 hours.
Position a rack in the middle of the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
Sift the powdered sugar into a small bowl.
To form each cookie, roll a round of dough between your palms into a 1/2 inch ball, then roll the ball in the confectioner's sugar to coat. Place the cookies 3 inches apart on the prepared baking sheets.
Bake one sheet at a time until the tops are puffed and crinkled and feel firm when lightly touched. Bake 13-17 minutes. (Mine actually take 10-11 minutes. You do not want to overbake these!!) Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Store in an airtight container.