Chocolate Crinkle Thumbprint Cookies

We are draped in a quilt of snow, and now that Thanksgiving has passed, I can’t think of a better thing to do than bake. I can think of other things to do, but not better.  The only problem with baking loads of cookies is that there are only two of us, and I have tons of tasty ideas I want to make. Last night I settled on these chocolate crinkle cookies.

They are marvelous on their own, especially straight out of the oven – like eating a glass of dark, hot chocolate. That’s my favorite – when they are still fall-apart gooey and you have to eat them over a napkin. Tony eats them at any temperature, but you’ll find me with mine by the microwave, recreating that soft, brownie-like texture. Cooled, they are moist and chewy inside with a lightly crunchy exterior. Since it’s the holiday season, I popped on some Kisses, because why not?

You could easily leave off the Kisses, but I say Live it up! Also, you could change up the extracts. Peppermint, probably 1 teaspoon, or 2 teaspoons of almond in place of the vanilla would be great. I think even orange extract would be yummy.

Ingredients

4 1-oz squares unsweetened baker’s chocolate
½ cup shortening
1 tablespoon instant coffee (I used espresso powder)
2 tablespoons cocoa powder (I used Hershey’s Special Dark)
1-¾ cups granulated sugar
2 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¾ cup powdered sugar
Optional – your favorite kisses or other things to tuck onto a cookie top

Directions

Mix dry ingredients except sugars, together in a large bowl. Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in granulated sugar and vanilla. Beat in eggs 1 at a time. Stir in the chocolate mixture into the dry ingredients. Chill dough in the refrigerator 3 hours or overnight. Preheat oven to 350-F. Grease cookie sheets. Roll dough into ~1 inch balls, and then roll those in powdered sugar to coat. Place 1-2 inches apart on the prepared cookie sheets.

Bake ~12 minutes. The cookies will look soft and still shiny/cakey when removed from the oven. Be careful not to over-cook.

Top cookies with a Kiss, being careful not to press too hard…because this happens if you do:

Let cool for a few minutes, and then transfer to a wire rack to cool completely. Enjoy any way you like, even it it’s a dozen at a time 😉