Mount Crumpit Cookies
A twist on a Christmas cookie favorite paying homage to the Grinch.
Ingredients
Equipment
Method
- In the mixing bowl of your Kitchen-Aid mixer with a paddle attachment beat the softened butter, granulated sugar, and brown sugar together on medium high speed until the mixture is fluffy and light in color, about 2-3 minutes. This step is crucial as it incorporates air into the butter, creating a lighter texture. Then, add the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Begin adding in small batches to the mixer on low speed. Once incorporated fold in the chocolate chips. Note: the dough will be thick and sticky. Place in a plastic container and chill in the refrigerator.
- Once you have mixed the dough you will refrigerate for 3 hours or overnight.
- When you are ready to begin baking, remove dough from refrigerator and let sit at room temperature for approximately 10 minutes.
- Preheat oven to 350 degrees Fahrenheit
- Gather a few little helpers...begin scooping dough in 1-inch to 1.5-inch scoops and roll in your hands, once the dough has formed into 1 to 1.5 inch balls roll them generously in the powdered sugar and then place on the baking sheet about 3 inches apart.
- Bake the cookies for 11-12 minutes - adjusting for hotter ovens and cooler ovens. Double Chocolate Chip Cookies tend to burn quickly so keep an eye on these. They will spread. Once you have removed them from the oven place a Hershey's Kiss in the center and remove from the cookie sheet and place on cooling rack.
- Best devoured warm!