CELEBRATE CHOCOLATE

WHAT’S THE OCCASION?

Chocolate has long been at the heart of many holiday celebrations. A box or tin of chocolates is a classic gift this time of year, but it’s also part of many of our seasonal baking routines. For everyone that has a favourite holiday chocolate recipe we love to share, there is someone that loves to be the recipient of a tray of freshly baked chocolate goodies.

When it comes to pairing, finding a great match to chocolate can be surprisingly challenging. Chocolate desserts’ mouth-coating richness and inherent sweetness makes most wines taste lighter, drier and sometimes a little more bitter than they would on their own. However, our Chocolate Crinkle Cookies recipe isn’t overtly sweet or gooey so you can consider matching them with a fruitfilled red wine such as a Zinfandel or California Red Blend. More classically, try pairing them with a Tawny Port, a style of fortified Portuguese dessert wine that boasts appealing flavours reminiscent of dried fruits and nuts.

For all the challenges of wine and chocolate, there are beers, spirits and liqueurs that pair easily with chocolate treats. We love the roasted coffee notes of a full-bodied Stout or Porter as a complementary pairing to our chocolate cookies. Or match sweet with sweet by serving them with the vanilla and baking spice notes of a spiced rum or oak-rich bourbon whiskey.

Finally, what goes better than cookies and milk? Cream, of course. Dunk our cookies in a creamy glass of Baileys Cream Liqueur to enjoy a new taste experience or discover one of the many creambased coolers available on NSLC shelves this time of year.

Chocolate Crinkle Cookies

Makes 24 cookies

Prep Time: Less than 30 minutes Total Time: Less than 3 hours

3/4 cup cocoa powder

(unsweetened)

1 ½ tsp baking powder

1 ½ cup flour

½ tsp salt

1 cup white granulated sugar

1/3 cup vegetable oil

1 tbsp vanilla

3 eggs

Icing sugar

Directions: Sift dry ingredients (except sugar) into a bowl. Mix well. Place sugar and oil into the bowl of a stand mixer. Beat for 2 to 3 minutes until fluffy. Add the eggs and vanilla and beat until the ingredients are well mixed. Reduce speed of mixer to medium low and gradually mix in the dry mixture. When a dough has formed remove from mixer. Form into a ball and wrap in plastic wrap. Refrigerate for 2 hours. Remove from fridge. Use an ice cream scoop to form into 3/4-inch wide balls. Roll balls in icing sugar. Place on baking sheet, leaving enough space between the balls for the cookies to expand. Bake in oven preheated to 375ºF for 10 to 12 minutes.