I am so excited to share this recipe today as part of the 4th Annual Great Food Blogger Cookie Swap!
For the uninitiated: the swap includes over 500 food bloggers from around the globe sharing cookies and recipes in a “Secret-Santa”-style gift exchange. Essentially, I received the names and addresses of 3 Canadian food bloggers, and I sent them each a dozen of these delectable chocolate cookies. In return, 3 other Canadian food bloggers each sent me a dozen scrumptious cookies. The best part is that it’s all done to raise money for Cookies for Kids Cancer. I was so happy to be able to participate!
Before I talk about my contribution, I’d like to acknowledge the amazing bloggers who each sent me some holiday goodies. It was so exciting to get home after a long day of work and find boxes of wonderful treats, prepared with care and beautifully wrapped. Thanks to:
- Claude from à la Claude, whose beautiful, decadent cookies were inspired by Starbucks Cranberry Bliss Bars.
- Robyn from What’s Cooking on Planet Byn, who shared some lovely chocolate hazelnut biscotti that were perfect for dunking in coffee or tea.
- Laura from Food.Love.Happiness, who sent melt-in-your-mouth shortbread cookies that kept me reaching for the cookie jar.
I had a hard time deciding what type of cookies to bake and share. Some ideas had to be tossed aside because they were fragile and wouldn’t ship well, and I passed on others because they were best eaten the first or second day, and I was shipping them on a cross-country journey that was several days long.
I landed on these crinkle cookies because I knew from experience that they could survive in and airtight container for several days and retain their soft, chewy consistency. I also knew I had to amp up the flavours a little bit, so I added fragrant ground chai tea and extra chocolate chips to make sure the cookies were as tasty on the 5th or 6th day as they were fresh out of the oven. Check and check.
I always make crinkle cookies around the holidays, largely because they look so fancy on a dessert tray but are actually incredibly easy to make. I especially love classic ginger molasses crinkle cookies – which I actually made last weekend but didn’t blog because I feel like the internet is saturated with ginger molasses cookie recipes (and a quick search on Pinterest just confirmed for me!).
Chocolate pairs incredibly well with the flavours in chai tea – cinnamon, cloves, ginger, black pepper and cardamom, to be precise. Ground chai tea leaves are stirred into a classic chocolate cookie batter, along with a healthy handful of mini chocolate chips, and the chilled dough is rolled in powdered sugar before baking in the oven. Magically, the cookies come out perfectly crinkled and beautiful every time, no matter how misshapen or lumpy your balls of dough are going in.
Fresh out of the oven, these cookies are delightfully fudgy and soft, with an almost cake-like texture that’s oozing with melted chocolate chips. As they cool, they become firmer and more chewy, and the chai flavours intensify the longer they sit.
I hope my swappers (swappees?) enjoyed their cookies, and that they survived the long journey across the frozen Canadian wilderness. I certainly enjoyed every crumb of every cookie that I received, and look forward to doing this all again next year!
- 4 oz unsweetened chocolate
- ¼ cup unsalted butter
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 1 and ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons chai tea leaves, ground
- ¼ teaspoon salt
- 1 and ½ cups mini chocolate chips
- ½ cup icing (confectioner's) sugar
- In a double boiler (or in the microwave), melt together the unsweetened chocolate and butter and stir to combine. Set aside to cool slightly.
- In a large bowl, combine eggs, granulated sugar and vanilla; beat on medium speed until lightly coloured and thick, about 3 minutes. Beat in cooled chocolate mixture on low. Add dry ingredients (flour, cocoa, baking powder, chai tea, and salt) and mix until incorporated. Fold in chocolate chips.
- Cover bowl with plastic wrap and chill until the dough is firm enough to roll into balls, about 2 hours.
- Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone mat. Sift icing sugar into a small bowl.
- Scoop 1 tablespoon of dough and roll between your palms to form a 1.5-inch ball; roll the ball in icing sugar and tap off excess. Repeat with remaining dough. Place balls 3 inches apart on prepared baking sheets.
- Bake until the tops are puffed and crinkled and feel slightly firm when touched, about 14-16 minutes. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.
Source: Adapted from Williams Sonoma Essentials of Baking (Chocolate Crinkle Cookies recipe)