Chocolate Crinkle Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 ounces unsweetened chocolate chopped
- 4 tablespoons butter
- 1/2 cup powdered sugar
Instructions
- In a medium-sized bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In a large-sized bowl, whisk together brown sugar, eggs, and vanilla.
- In a small bowl, combine chocolate nad butter and microwave at 50 percent power, stirring occasionally until melted, about 2-3 minutes.
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Refrigerate dough for at least 4 hours (see notes).
- Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- Place confectioners powdered sugar in a shallow dish. Working with 1 tablespoon of dough at a time, roll into balls. Drop dough balls directiy into powdered sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, about 12 per sheet.
- Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 10-12 minutes. Let cool completely on sheet before serving.
Notes
I have found that scooping the dough works best when it is completely chilled, so I make the dough a day before I plan on baking and leave it refrigerated overnight.
Nutrition
Calories: 93kcal
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