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.
That’s one heck of a chocolate dough ball!
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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