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–+ servings

Chocolate Crinkle Cookies

Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Chill Dough 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 44 cookies
Calories 93 kcal

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
Keyword flour
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