I grew up eating these classic chocolate brownies every December. To me, they are the definition of holiday sweetness and happy memories. While the dough can get quite stiff while it’s being made, the end result is a light, airy, melt-in-your-mouth chocolate cake that perfectly marries no matter what you’re drinking, whether or not it’s “eggnog”, hot chocolate, or a glass of ice-cold milk.

Editor’s note: You’ll notice that the chocolate curly cookie trend below instructs you to refrigerate the dough for several hours once it’s been mixed with an electric hand mixer or hand mixer. While this refrigeration method adds many additional negative moments to your overall time, this can be essential for more effective chocolate cookies as it allows the cookie dough to moisten and set completely, preventing your cookies from spreading too quickly within the oven heat. Once you’re done cooking, so the dough balls are rolled in powdered sugar, that’s the snap; Like many of our favorite simple Christmas cookies, the cooking time is simply 10-12 minutes.

Ingredients

Makes three dozen

  • 1½ cups sugar
  • ½ cup canola or sunflower seed oil
  • 4 ounces unsweetened chocolate, melted and chilled
  • A pair of teaspoons. Flavor
  • Three big eggs
  • 2 cups all-purpose flour
  • 2 tsp. yeast
  • ½ tsp. ocean salt
  • sifted granulated sugar

Step 1

Running an electric mixer on medium speed mixes the sugar, oil, melted chocolate, and vanilla. Dig in the eggs until well blended, scraping the perimeter of the bowl with a spoon as needed.

Step 2

In a very separate bowl, sift together the flour, baking powder, and salt. Slowly add into flour mixture using the low-speed setting throughout. Mix until the flour is completely combined. Transfer cookie dough to a covered utensil and refrigerate for 1 to 2 hours.

Step 3

Heat the kitchen appliance to 375 degrees Fahrenheit. Lift dough from white goods and shape into 1-inch balls. Roll each ball in caster sugar. Place the balls 1 inch apart on a cookie sheet lined with baking paper or a silicone polymer baking mat. Bake for ten to twelve minutes, until cookies are firm and looking cracked on the surface. Cool cookies completely on a wire rack, then transfer to a bowl with a lid.

By admin