#sparkling cookies

December is such an exciting time of the year for so many reasons. After experiencing two months of rain, it’s finally snowing, a lot of snow! It makes me very happy, because we usually have a dry and cold December here in Vancouver. The snow gave me an extra motivation to bake! The result? I made two different kinds of cookies. 

I strongly suggest to make these cookies. The version is similar to Chocolate Crinkle Cookies but without dough chilling required and very simple to make! I love the sparkling crackled top, chewy centre, and very chocolaty! They’re a great addition to your holiday baking list or something to nibble at home with a glass of milk. I can’t wait to make them again for my friends and colleagues! 

Sparkling Chocolate CookiesfromAnnie’s Eats

1¾ cups (249 g) all-purpose flour
½ cup (50 g) natural cocoa powder 
¾ teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, room temperature
1¾ cups (347 g) sugar, plus 1 cup (198 g) for rolling
1 large egg
1 teaspoon pure vanilla extract

Ingredients

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and beat on low until just combined.

Place the remaining 1 cup sugar in a medium bowl.

Form the cookies into 3-ounce (85 g) balls (a scant ⅓ cup each). 

Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centre are puffed and starting to crackle.

Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.