{Be Nourished} Mocha Crinkle Cookies

For the first time since the kids were born, this year we got to pick up a fresh Christmas tree for our home.

Last year, I knew we were ready for something different this year. Dealing with the fake tree and its annual trip in and out of the attic was just getting old; as the lights died off and the bright green faded so, did the family excitement for bringing down the dusty thing.

Tree shopping day came and we all ran off the car and into the big tent and inhaled the smell of freshness. We were all so excited to bring home a real tree, it did not have to be the biggest, the prettiest, it just had to be the real thing.

And with all the excitement that came with the tree, with this newly found little family tradition, we sat with our kids and had a deep conversation about Christmas and its real meaning. About synthetic gifts and authentic ones.

A real tree was not the only thing on my mind for this year, but also a more real Christmas. With less made up stories and more Truth.

We trimmed our tree and talked about Santa, and why this year we needed to practice baking cookies that were to mom’s and dad’s liking. Reality under the tree settled just right with the kids.

As long as we share the cookies.

Wishing you all a very Merry Christmas, full of newness and realness found in the birth of our Lord Jesus Christ.

Mocha Crinkle Cookies

Adapted from Pubix Family Style publication

In a large bowl stir together 2 eggs and 1/2 cup melted butter until combined. Add 1 cup granulated sugar, 1/2 cup brown sugar, 2/3 cup unsweetened cocoa powder, 3 teaspoons instant coffee, 1 1/2 teaspoon baking powder, 1 1/2 teaspoon vanilla extract and 1/2 teaspoon salt; stir until well combined. Stir in 1 1/2 cup unbleached all-purpose flour and 2/3 cup chopped dark chocolate. Cover and chill for 1 to 2 hours until dough is easy to handle.

Preheat oven to 350ºF. Line cookie sheets with parchment paper; set aside. Place 1/4 cup powdered sugar in a small bowl. Shape dough into 1-inch balls; roll balls in powdered sugar to coat, and place them on prepared cookie sheets, about 2 inches apart.

Bake about 9 minutes or until edges are set and tops are dry. Be careful not to over bake. Transfer to wire racks to cool.

Enjoy immediately or store in airtight container for up to 3 days.