OMG. There is nothing like clocking a 20 hour day, right? I got up at 1AM Seattle time, but in New York to catch a flight home. Then from the second I touched down I was off and running with these little kiddies of me. I picked the girls up from school early so that Pia could conduct more testing for her food allergies (we will know all of the final results of that in a few weeks). Then we literally spent 3 hours in the Santa line. Wow. But the happiness of the little girls was totally worth it!
So when I finally got home at 6pm, I got to see my little Wilbur. Only he didn’t look quite so little anymore! (WAAAAHHHHHH!) I am so sad. He isn’t even a baby anymore- he’s like a naughty kid instead. A stinky naughty kid that needs a serious bath tomorrow.
And then, can I just say, I love my husband so, so much. But I don’t understand how so much can go wrong in a couple days!? The garbage never got picked up and was hanging out on the parking strip two days later. The plants were dead, the gas tank was empty, I can’t tell if the fish is “just resting”, the dog never made it to puppy class, the girls never made it to ballet and the fridge is empty. I was gone 3 ½ days.
Anyways, it was a loooong day. And I couldn’t help myself and went to the freezer to peruse the Christmas Cookie selection. These Chocolate Espresso Crinkles were the very first cookie to jump out of the freezer and into my mouth, so I decided that these were what I would share with you! Instead of traditional chocolate crinkles, I added espresso and they are amazing and chewy and fudgy and melty in your mouth. Perfect for the holidays, but also I would be happy to eat these any time of year!
Recipe: Chocolate Espresso Crinkles
makes 3 dozen
- ½ cup butter
- 1 ½ cups sugar
- 2 eggs
- 3 tablespoons espresso, cooled
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups powdered sugar
- Preheat the oven to 350 degrees and prepare the cookie pans with silpats or parchment paper.
- In the bowl of a standing mixer, cream the butter and sugar together.
- Add the eggs one at a time and then the espresso. Mix everything together until well combined.
- In a separate bowl, combine the dry ingredients and then add them to the mixer.
- Scoop little balls of dough and roll them into balls. Then roll them in the powdered sugar and place on the prepared sheet pans.
- Bake the cookies at 350 degrees for 8-10 minutes. Let them cool enough to transfer from the sheet pan. Store in an airtight container or serve.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)