It is no secret to anyone who has been reading this blog for the longest time that I absolutely hate Valentine’s Day. I shun all the cheesy sentiments, the wonted sucking-up to loved ones with tawdry baubles, the bloody traffic jams, and the fact that you can’t get a decent meal anywhere because even the food courts are filled with calf-eyed couples pledging their undying love for each other over – only to break up the very next day. It’s a very insincere pseudo-holiday and one that causes a lot more heartache despite the fact that it’s supposed to celebrate love and lovers!
The only things I like about Valentine’s Day are the color red and all that chocolate. And today’s post features both of them in spades.
I recently found a jim-dandy recipe for Red Velvet Crinkles that have the dual virtue of being a nice, rosy red and exceptionally chocolatey due to the addition of melted chocolate and smoky cocoa powder into the dough along with plenty of dark chocolate chunks.
It’s the sort of thing that can satisfy the cravings of any hard-core chocoholic or Red Velvet fan. They are incredibly moreish and utterly addictive – just the thing to soothe any bitterness one may feel at being single or the perfect present for someone you really care about.
Red Velvet Chocolate Crinkles
- 1-1/2 cups brown sugar
- 1-1/4 cup all-purpose flour
- scant 1/2 cup softened butter
- 2 eggs
- 2 teaspoons baking powder
- 2 tablespoons red food coloring
- 1/4 cup unsweetened cocoa powder
- 100 grams dark chocolate, melted
- 200 grams dark chocolate, coarsely chopped into chunks
- granulated white sugar for rolling
- sifted confectioners sugar for rolling
- 1 teaspoon vanilla extract
Grease and line two standard-sized lipped cookie sheets with waxed paper or baking parchment. Pre-heat oven to 350 degrees / Gas Mark 4.
Cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at at time, whisking well with each addition. Stir in the red food coloring, vanilla, and melted chocolate until well-combined. Add the flour, baking powder, and chopped chocolate and mix until a soft dough is formed. Chill in the refrigerator for at least one hour or overnight,
Roll tablespoons of dough first in the granulated sugar and then in the confectioner’s sugar. Place the dough balls at least two inches apart on the prepared baking sheets. Bake 13 – 15 minutes; allow to cool on the baking sheets for five minutes. Remove and allow to cool completely on a rack.
Makes approximately four dozen cookies.
Incidentally… You can also bake this particular cookie dough into a batch of Red Velvet brownies! Skip the chilling and pour the batter into a greased and lined rectangular cake tin. Bake 18-20 minutes; allow to cool completely before topping with cream cheese frosting. 😉