Chocolate Crinkle Cookie Recipe – Little Pops Of Pleasure
Ready for a little pop of chocolate pleasure? This is one cookie you’ll never forget how to make!
When it comes to chocolate cookies, I can never get enough. I love having them on hand for those lazy evenings when I’m sipping tea with a friend or enjoying the company of my family. Homemade cookies are the best. You can’t compare them to store-bought.
What sets these cookies apart is the wonderful contrast – you get the swirls of rich and dark chocolate from the chocolate cookie and the stark white from the powdered sugar. I love the crispy exterior and the chewy center and the deep chocolate flavor. The pure sweetness of the sugar-coating really tops this cookie off!
Chocolate Crinkle Cookies are easy to make, delicious, chewy & addicting! I hope you get to make them soon. I promise they will be on your favorite cookie list too!
- 8 ounces bittersweet chocolate, melted and cooled
- 1 1/4 cups all-purpose flour
- 1/2 cup Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/3 cups light-brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 1 cup confectioners' sugar - leave some extra for rolling
- Heat oven to 350 degrees.
- Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water.
- Set aside to cool.
- Sift together flour, cocoa, baking powder, and salt.
- Beat butter and light-brown sugar until light and fluffy.
- Add eggs and vanilla, and beat until well combined.
- Add melted chocolate.
- With mixer on low speed, alternate adding dry ingredients and milk until just combined.
- Chill dough for at least 20 minutes
- Place the cookies 2 inches apart on a Silpat-lined baking sheet or parchment paper.
- Bake cookies 12 to 15 minutes.
- Transfer from oven to a wire rack to let cool completely.
- Store in an airtight container for up to 1 week.
Rolling them in powdered sugar is what adds that pop of yumminess to the crinkle!
I like to roll my dough into round balls for little pops of chocolate goodness. Some prefer to flatten them out into more of a traditional cookie shape – either way, it’s up to you!
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