I’ve recently been experimenting with a recipe that’s become a favorite during the holiday season: the Dark Chocolate Dutch Kerstkransje Cookie. Its rich cocoa content and unique shape not only make it an indulgent treat but also a meaningful symbol of togetherness. If you’re curious about how to create these festive delights and what makes them so special, you might want to stick around for the details.
What kind of recipe is it?
The Dark Chocolate Dutch Kerstkransje Cookie is a delightful holiday treat that combines the rich flavors of dark chocolate with a festive twist.
These cookies are uniquely shaped like wreaths, symbolizing togetherness and cheer during the holiday season. They feature a tender, buttery texture with a hint of spice, making them perfect for cookie exchanges or family gatherings.
Ideal for chocolate lovers and those looking to impress guests, this recipe is a must-cook for anyone wishing to elevate their holiday baking with a scrumptious and visually appealing dessert.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Unsalted butter | 1 cup ( softened) |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Dark chocolate (chopped) | 1 cup |
| Powdered sugar (for dusting) | 1/4 cup |
| Optional toppings (e.g., chopped nuts or sprinkles) | as desired |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | To combine wet ingredients and dry ingredients effectively. | Any large bowl, such as a salad bowl. |
| Medium Mixing Bowl | To mix smaller batches or for combining specific ingredients like flour and cocoa. | A medium-sized mixing prep bowl. |
| Dry Measuring Cups | To measure precise amounts of dry ingredients, such as flour and cocoa powder. | Liquid measuring cups in a pinch, though not as accurate. |
| Liquid Measuring Cups | To measure liquid ingredients such as egg and vanilla extract. | Any clear cup with measurement markings, if accurate enough. |
| Measuring Spoons | To measure smaller quantities of ingredients like baking powder and salt. | Tablespoons and teaspoons can work for approximate measurements. |
| Stand Mixer or Hand Mixer | To cream butter and sugar, and to thoroughly mix the dough. | Mixing by hand with a wooden spoon or rubber spatula (more labor-intensive). |
| Rubber Spatula | To scrape sides of bowls and ensure all ingredients are well incorporated. | A large spoon can substitute, but it may not scrape as cleanly. |
| Wooden Spoon | To mix dough and combine ingredients thoroughly. | Any sturdy spoon or metal utensil can also work. |
| Baking Sheets (2-3) | To spread cookie dough evenly for baking; multiple sheets can allow for batch baking. | Use any flat baking surface, but ensure they can withstand the oven temperature. |
| Parchment Paper or Silicone Mats | To prevent cookies from sticking and to enable easy cleanup. | Greasing the baking sheets with butter or non-stick spray, though this may increase cleanup time. |
| Cookie Scoop or Spoon | To portion out consistent cookie sizes for even baking. | A tablespoon can be used, but cookies may be uneven in size. |
| Cooling Rack | To cool cookies evenly after baking, preventing sogginess. | A cutting board or any flat surface can be used, albeit less effective. |
| Oven Thermometer | To ensure the oven is at the right temperature for baking. | Just rely on the built-in oven thermometer, but it’s less reliable. |
Cooking Steps
1. Prepare your mise en place by measuring out all ingredients: weigh 120 g (1 cup) of all-purpose flour, 30 g (¼ cup) of cocoa powder, 70 g (⅓ cup) of granulated sugar, and 45 g (⅓ cup) of unsalted butter, softened.
Crack and separate 1 large egg, using only the yolk. Gather 5 g (1 tsp) of baking powder, 2 g (½ tsp) of salt, and 5 g (1 tsp) of vanilla extract. Set aside 100 g (⅔ cup) of dark chocolate chips.
2. Preheat your oven to 180 °C (350 °F) and position the oven rack in the middle. Line two baking sheets (approximately 30 cm x 40 cm) with parchment paper to prevent cookies from sticking.
3. In a large mixing bowl, cream the softened butter with the granulated sugar using a stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
You can also use a hand mixer for this step.
4. Add the egg yolk and vanilla extract to the creamed mixture and mix on medium speed until combined, about 30 seconds.
5. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add this dry mixture to the wet ingredients in the large bowl while mixing on low speed to avoid flour clouds, until just combined, about 1 minute.
6. Stir in the dark chocolate chips using a rubber spatula until evenly distributed throughout the dough.
7. Scoop out portions of the dough using a cookie scoop (or a tablespoon) and place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading during baking.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
The cookies should have a deep, dark color with a slight sheen and should smell aromatic of chocolate.
9. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack.
This resting step allows them to firm up slightly.
10. Let the cookies cool completely on the cooling rack for about 15-20 minutes to achieve a chewy texture.
11. Serve the cookies at room temperature, enjoying the rich aroma and the contrasting textures of crisp edges and a soft, fudgy center.
Variations
- Peppermint Delight: Add 5 g (1 tsp) of peppermint extract to the dough for a festive, minty flavor.
- Nutty Chocolate Crunch: Incorporate 50 g (½ cup) of chopped walnuts or pecans for added texture and nuttiness.
- Gluten-Free Goodness: Substitute the all-purpose flour with 120 g (1 cup) of a gluten-free flour blend for a gluten-free version without compromising taste.
- Cocoa-Free Version: Replace the cocoa powder with an additional 120 g (1 cup) of all-purpose flour to create a rich chocolate chunk cookie.
- Dairy-Free Option: Use coconut oil or a dairy-free butter substitute in place of unsalted butter to make dairy-free cookies.
- Vegan Cookie: Swap the egg yolk with 60 g (¼ cup) of unsweetened applesauce and use vegan butter for a plant-based treat.
- Seasonal Cranberry Cookie: Mix in 50 g (⅓ cup) of dried cranberries for a colorful and seasonal twist on the classic recipe.
- Air-Fryer Alternative: Cook the cookie scoops in an air fryer at 160 °C (320 °F) for 8-10 minutes for a quicker baking method with less energy usage.
Tips on plating and presentation
When you’ve chosen one of the delicious variations for your Dark Chocolate Dutch Kerstkransje Cookie, it’s time to think about how to present them.
I recommend using simple plating techniques, like stacking or arranging them in a circle.
Add presentation garnishes like a sprinkle of powdered sugar or a fresh mint leaf to elevate the visual appeal.
Your guests will be impressed!
What other dishes can I pair it with?
Pairing Dark Chocolate Dutch Kerstkransje Cookies with complementary dishes can enhance their rich flavor and create a delightful experience.
I love enjoying these cookies alongside raspberry sorbet, which adds a refreshing contrast.
For a more decadent treat, think about serving them with a creamy vanilla panna cotta.
Both dessert suggestions offer wonderful chocolate pairings, making your dessert table truly memorable.
What drinks can I pair it with?
To truly elevate the experience of enjoying Dark Chocolate Dutch Kerstkransje Cookies, I recommend pairing them with a rich cup of coffee or a smooth red wine.
If you prefer tea options, a robust black tea enhances the chocolatey flavor beautifully.
Experimenting with different coffee pairings, like espresso or a caramel latte, can also bring out the cookie’s delicious notes.
Enjoy!
Frequently Asked Questions
Is the Dark Chocolate Dutch Kerstkransje Suitable for Vegans?
No, the dark chocolate Dutch kerstkransje isn’t suitable for vegans. I’ve checked the ingredient sourcing and noticed that it contains dairy. However, there are great vegan substitutions available if you’re looking for alternatives!
How Should I Store Leftover Cookies?
To store leftover cookies, I always use an airtight container to keep them fresh. For added cookie preservation tips, I sometimes layer parchment paper between them to prevent sticking and maintain their delightful texture.
Can I Use Different Types of Chocolate?
Absolutely, you can use different chocolate varieties! I love substituting chocolate for a unique flavor twist. Just experiment with milk, dark, or white chocolate to find your perfect balance that suits your taste!
Are There Gluten-Free Options Available?
Yes, I’ve found gluten-free options that work great! I use gluten-free substitutes like almond flour or coconut flour, which keep the cookie texture chewy and delicious. You’ll hardly notice the difference in taste!
How Long Do These Cookies Last?
These cookies typically last about two weeks if stored properly. To maintain cookie freshness, I recommend keeping them in an airtight container. Also, try baking smaller batches to enjoy them at their best!