EPCOT Festival of the Holidays Cinnamon-Spiced Chocolate Crinkle Cookie Recipe

The chefs at Walt Disney World have agreed to share five Holiday Stroll cookie recipes from EPCOT’s Festival of the Holidays! I will be posting these individually.

First up is the Cinnamon-Spiced Chocolate Crinkle Cookie!

Cinnamon-Spiced Chocolate Crinkle Cookie Recipe

Makes 4 dozen cookies

Ingredients
Cinnamon-Spiced Chocolate Crinkle Cookie
1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
4 eggs
2 teaspoons vanilla extract

Glaze
2 cups powdered sugar
4 teaspoons vanilla extract
6 tablespoons milk
ground cinnamon, to taste

Instructions
Melt chocolate in a double-boiler. Set aside to keep warm.
Combine flour, cocoa powder, cinnamon, baking powder, and salt in a large mixing bowl; set aside.
Cream butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs one at a time and vanilla. Beat for one minute, until fully combined.
Add melted chocolate and stir with wooden spoon or spatula until fully incorporated. Stir in flour until just combined.
Cover and refrigerate for 30 -35minutes to allow chocolate to set.
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Use a 2 tablespoon scoop to portion dough. Roll dough into balls and place 12 balls on each baking sheet. Bake for 8-10 minutes, until edges are set, but centers are still soft.
Cool for 5 minutes on baking sheet then transfer to wire racks. Repeat with remaining dough.
Cool completely before icing. Store iced cookies in an airtight container.

Glaze
Sift powdered sugar into a medium bowl. Add vanilla extract and milk and whisk until smooth. Spread glaze on cooled cookies. Sprinkle with desired amount of cinnamon.

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