A Valentine's Breakup Cookie: Chocolate Crinkle Cookies
I've already said that my husband and I don't celebrate Valentine's Day. Still, I think there are some fantastic reasons why you should or would potentially spend time on the holiday of love loving the ones you have sold your heart to (or not).
Reason #1: Chocolate. With Thanksgiving and Christmas behind us and Easter still a ways away, Valentine's Day is the perfect excuse to get a glittery box of chocolates just because. Someone loves you. You love yourself. Whatever. Life is like a box of chocolates, eat it up.
Reason #2: Breakups. True, Valentine's Day is usually the day for all things loving, but wouldn't it also be a fantastic day to break up with that prick who cheated on you, the jerk that forgot your birthday, the guy who you've been waiting to pop the question for five years but he still wants to drink himself into a stupor and pretend he's in college?
Yes. Valentine's Day is a great day for calling it quits, and what better way than to combine a day of chocolate with a day of broken hearts. Enter the chocolate crinkle cookie: Chocolate for you, and obvious cracks to symbolize the end of the unhealthy relationship.
So, indulge a bit. Make a cookie. Love yourself more. Happy Valentine's Day.
Valentine's Day Breakup Cookies: Chocolate Crinkles
- 8 ounces semisweet chocolate, chopped
- 5 tablespoons unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar (for rolling the cookies)
In a double boiler, melt together chopped chocolate and butter. Allow to cool slightly. In a separate bowl, whisk together flour, baking powder and salt. In a small bowl, beat eggs and granulated sugar until pale yellow and thick and fluffy. Add eggs and vanilla to the chocolate and stir to combine. Stir in the flour mixture and stir just until incorporated. Refrigerate until firm.
Preheat oven to 350º F. Roll chocolate dough into 2" balls and then roll in the powdered sugar to coat completely. Bake 2" apart on a parchment-lined cookie sheet for 8-10 minutes or until the centers are just firm. Allow to cool slightly on the baking sheet before moving to a cooling rack to cool completely.