Chocolate Crinkle Cookies

Heavy dose of chocolate-

Chocolate Crinkle Cookies
Chocolate Crinkle Cookies

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 4

    oz bittersweet chocolate, chopped

  • 1 1/2

    cups all-purpose flour

  • 1/2

    cup unsweetened cocoa

  • 1 1/2

    tsp baking powder

  • 1/4

    tsp kosher salt

  • 1/2

    cup unsalted butter, room temperature

  • 1

    cup firmly packed brown sugar

  • 2

    large eggs

  • 1

    tsp vanilla extract

  • 1/2

    cup confectioner's sugar, plus more for rolling

Directions

1. Line 2 cookie sheets with parchment paper. Melt the chocolate according to package directions; let cool. In a medium bowl, shick together the flour, cocoa, baking powder and salt. 2. Using an electric mixer combine the butter and brown sugar until light and fluffy, about 3 minutes. Best in the eggs and vanilla, tehn the cooled chocolate. 3. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. 4. Place the confectioner's sugar in a small bowl. Drop a slightly heaping Tbsp of dough into the confectioners' sugar (the dough will be soft) and roll to coat and form into a ball, repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days. 5. Heat oven to 350*F degrees. Lightly toss the chilled cookie dough in confectioner's sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are puffed, cracked and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

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