It's Em-Effing Cookie Baking Time:
Black Forest Crinkle Cookies

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'Tis the season to get fat on Black Forest crinkle cookies. They're chocolatey. They're cherry-y. These Black Forest crinkle cookies will blow your face off with deliciousness. They taste like brownies, look like cookies and are rolled in enough powdered sugar to give you an instant holiday sugar rush.

If you're looking for an easy-to-make holiday cookie (you won't even need an electric mixer) that looks great and tastes amazing, this is it. (Unless you hate chocolate, in which case, we say to you, "Come over anytime and watch us eat these!")

The basic recipe on the next page is from Cuisine At Home's Holiday Cookies book, with just a few optional tweaks.

Ingredients 3/4 cup all purpose flour 3/4 cup sugar 3/4 tsp baking powder 1/4 tsp table salt 1/2 stick unsalted butter 1/3 cup cocoa powder (not Dutch process, because screw the Dutch) 1 egg 1 tsp instant coffee granules mixed with 2 tbsp hot water 1/2 tsp vanilla 1/3 cup semisweet chocolate chips 1/3 cup dried tart cherries 3/4 cup powdered sugar 3 oz. Jack Daniels (optional)

Preheat the oven to 350 degrees, line two baking sheets with parchment paper. Pour 1.5 ounce of Jack Daniels into a shot glass. Shoot it. Put on Baking Game Face.

Whisk flour, sugar, baking powder and salt together in a bowl. In a second small bowl, melt butter in the microwave. In a third small bowl, pour 1.5 ounce of Jack Daniels. Shoot it.

Pour the melted butter into a medium bowl. Add cocoa, whisking until smooth. Stir in egg, coffee mixture and vanilla, fully blending in each one before adding the next. Stir chocolate mixture into flour mixture until just combined.

Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2-inch balls using a heaping tablespoon measure. Laugh at the fact that you're about to bake some balls. Tell those who think you're being sophomoric to suck it.

Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 inches apart. Bake for 12-14 minutes, or until cookies are cracked, yet still soft. Do not overbake, stupid. Nobody likes burnt cookies.

Let cookies cool on the pan for five minutes, then transfer to a rack. Then, transfer immediately to face.

Got a great cookie recipe? Hit us up in the comments.

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Join the Observer community and help support independent local journalism in Dallas.