Dairy, Egg and Nut Free Chocolate Crinkle Cookies

These scrumptious little pillows of sugar-coated chocolate are perfect for the holidays. They are gorgeous  cookies with a fudge-like interior, very similar to a brownie. Their crinkled exterior is achieved by simply rolling chilled cookie dough balls in confectioners’ sugar before you put them in the oven. As they bake, the surface crackles and the rich, chocolaty cookie pops through the sugar. It’s divine.

The best part about this particular Chocolate Crinkle recipe is that it is hands down the easiest and least fussy one you’ll find. I dislike recipes that require excessive chilling time or multiple steps like simmering chocolate over a double boiler. Who has time for that? True, the dough needs to be chilled before using, but I put the batter into a large resealable bag, freeze it for about 45 minutes to an hour (I’ve even gotten away with 30 minutes), and you’re good to go. Cut open the bag with scissors, put some confectioners’ sugar on your hands and scoop out little balls of dough to plop into a bowl of sugar. If you do have the time to spare, chill the dough 3-4 hours or even overnight.

One other tip; DO NOT OVERBAKE. The cookie is meant to be chewy, not dry. The cookies are done after about 10 minutes when they are just set. They you will need to cool completely on the baking sheet. Since all ovens are different I would check your oven after about 8 minutes to see how they are doing.

I promise you this cookie will become your newest favorite holiday cookie. Happy Baking everyone!

DAIRY, EGG AND NUT FREE CHOCOLATE CRINKLES

• 1/2 c. vegetable oil
• 1 3/4 c. granulated sugar
• 1 c. unsweetened applesauce
• 1 c. cocoa (I use Hersheys)
• 2 1/4 tsp. vanilla extract
• 2 1/4 c. unbleached all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. confectioners’ sugar

In the bowl of a mixer fitted with the paddle attachment, combine the oil, sugar, applesauce, cocoa powder and vanilla extract until well combined. In a separate medium bowl combine the flour, baking powder and salt with a wire whisk. Add the dry ingredients to the wet and mix until combined. Put batter into resealable plastic bag and freeze until well chilled, about an hour. (Alternatively, chill in fridge 3-4 hours or overnight).

Preheat oven to 350 degrees and line two baking sheets with parchment paper. Cut open bag with scissors. Lightly flour your hands with confectioners’ sugar and scoop out about 1 inch balls of dough, and roll into a perfect ball. Drop into the bowl of confectioners’ sugar and roll until completely covered with sugar. Place 2 inches apart on parchment lined baking sheets and bake about 10 minutes or until cookies are just set. Do not overbake. Cool completely on cookie sheets.