Ingredients
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1 stick Salted Buttercubed
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6 oz Semisweet Chocolate Chips
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1 1/2 cups All Purpose Flour
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1/2 cup Cocoa Powder
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1 tsp Baking Powder
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1/4 tsp Baking Soda
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1/4 tsp Kosher Salt
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1/2 cup Brown Sugar
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3 Eggs
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2 tsp Vanilla Extract
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1 1/2 cups Sugar
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1 cup Powdered Sugar
Directions
Chocolate crinkle cookies are a type of cookie that is known for their unique appearance. They are made with a rich, chocolatey dough that is rolled in powdered sugar before baking, which gives them a distinctive crinkled appearance and a snowy white coating. The cookies are soft and chewy on the inside, with a slightly crispy exterior. The combination of the rich chocolate flavor and the sweet powdered sugar coating makes chocolate crinkle cookies a delicious and satisfying treat. They are also relatively easy to make, which makes them a popular choice for home bakers. Overall, chocolate crinkle cookies are a great cookie because of their delicious flavor and unique appearance.
Recipe Steps
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1
Done
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Combine the butter and chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. |
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2
Done
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Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to combine and get rid of any lumps. |
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3
Done
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Combine the brown sugar, eggs, vanilla and ½ cup granulated sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours. |
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4
Done
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Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Spread the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely. |
