I’m sitting here, it’s 7am, and I’m wrapped up in a blanket drinking my coffee, thinking that it’s not quite cold enough to be doing either, but old habits die hard. It’s December, so I should probably be freezing, but we’ve had a weird warm front hit New York, so all of the snow has melted and today’s it’s pouring rain and almost 60 degrees. Not very Christmas-y, is it? That’s alright. It’s still going to be a great week – I just know it. Work will be quiet, because it seems as though more than half of my office takes this week off, and Kramer and I don’t really have anything big going on. Now that he’s on winter break and not in classes or doing homework every night, it’s so nice to be able to have him home and see his face every day. Normally, when he’s in school, he’ll get home around 10pm, and we’ll maybe stay up for an hour if we have it in us before heading to bed. On the weekends, he would either be at work catching up on something he didn’t get to during the week, or at work doing homework or studying, because our little apartment doesn’t have a desk and isn’t super conducive to hunkering down and hitting the books. This semester seemed to be the toughest yet, meaning he was gone more often than not over the course of the semester, and I have to admit, it got kind of lonely! I never thought that just not having him home would make me miss him so much. We’ve been married for almost four years and have been together for over nine years in total, so I guess I’m just used to always having him around. When he was at the office, I’d find myself watching a movie or doing chores or whatever, going to laugh or tell a joke, and realizing that I was alone. That just goes to show how great my memory and/or attention span is. These past couple of weekends have been so nice that I’m already dreading when he has to start school again. I’ve really appreciated waking up and getting to spend all day with him, even if we’re just sitting on our couch on our respective laptops half watching some sitcom we’ve seen a hundred times before. I just like knowing that Kramer is there next to me – mostly because I need someone to constantly laugh at my hilarious jokes.
If you’ve still got a little bit of holiday baking yet to do, these red velvet crinkles are just the thing. You don’t have to bust out the piping bags or cookie cutters to make them, but they are still incredibly festive, brightly colored and absolutely delicious. Soft, chewy and super chocolatey, everyone who picks one up is probably going to say something like, “How did you make these?” or “Ohmygod, are these red velvet?” I don’t know what to say – red velvet is always a crowd pleaser, even though it’s just chocolate dyed red. Despite my grumbling, I’ve come around to red velvet in a holiday setting because it is appropriately pretty and I don’t have to do much work to make them that way, which is a win-win in my book. Best of all, these cookies will keep really well at room temperature in an airtight container for up to four days, a theory which I put to the test as I made an enormous batch to parcel up and hand out to friends and neighborhood businesses for the holidays. They were well received by everyone who tried them, and I will admit, despite my indifference over the red velvet phenomenon, I thought that they were pretty damn good, too.
Get your dough together, then fold in the chocolate.
Roll the dough in the powdered sugar.
Bake at 350 degrees F for 11-13 minutes.
Allow to cool completely before storing.
- 3 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1⅓ cup granulated sugar
- ¾ cup (1½ sticks) unsalted butter, room temperature, cubed
- 3 eggs, room temperature
- 1-2 tablespoons milk
- 1½ teaspoons vanilla extract
- 1 ounce red food coloring (generally this is about the size of 1 regular sized bottle)
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
- 2 cups powdered sugar
- Preheat your oven to 350 degrees F. Prepare your baking sheets by lining with parchment paper. Whisk together your flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Place your sugar and butter in a mixing bowl and beat until light and fluffy, no less than 3 minutes, scraping down the bowl as needed. Add in the eggs one at a time, adding the next only after the first has been fully combined. Add in the milk, the vanilla and the food coloring and beat until combined. Add in the flour and mix until just moistened. Fold in the chocolate (you can use just white, just milk, or a combination like I did - just use whatever you have handy).
- Place the powdered sugar in a bowl. Scoop 2-tablespoon sized mounds of dough out, roll them in the powdered sugar, and place 3-inches apart on your baking sheets. Bake for 11-13 minutes, until set but not browned. Allow to cool before moving to another surface. These cookies will keep well in an airtight container for up to 4 days.