Chocolate Crinkle Cookies
Treat yourself to a batch of irresistible Chocolate Crinkle Cookies, the perfect blend of rich chocolate flavor and a delightful, soft texture. With a yield of 2 dozen cookies, this recipe is ideal for sharing with friends and family or indulging in a scrumptious snack. Featuring chopped dark chocolate, butter, and a hint of vanilla extract, these cookies are rolled in confectioners' sugar, creating an attractive crinkled appearance and a slightly crisp exterior. With a 20-minute prep time and a 12-minute bake time, you'll have these mouthwatering cookies ready in no time. Bake up a batch of Chocolate Crinkle Cookies and experience the heavenly combination of a fudgy, chewy interior and a beautiful, sugar-dusted exterior.
- 10 ounces (283g) dark chocolate, chopped
2 tablespoons (28g) butter
1 cup (140g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup packed (200g) brown sugar
3 large eggs
1 teaspoon vanilla extract
confectioners' sugar for rolling (about ½ cup)
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Combine chocolate and butter in heatproof bowl and melt together, stirring every 30 seconds. Set aside.
Whisk flour, baking powder, baking soda, and salt together in another bowl. Set aside.
In a large bowl, whisk brown sugar, eggs and vanilla together, then whisk in chocolate mixture until combined. Fold in flour mixture until no dry streaks remain.
Let dough sit at room temperature for 5 - 10 minutes before rolling into balls if the dough is sticky.
Place confectioners’ sugar in a shallow dish or bag. Working with about 2 tablespoons dough at a time, roll into 1-¼” balls. Drop dough into sugar and roll to coat.
Evenly space dough balls on prepared sheets, 12 per sheet.
Bake cookies until puffed and cracked and edges have begun to set but centers are still soft, about 12 minutes. Let cool completely on baking sheets before removing.