Description
Enjoy the irresistible flavor of these Chocolate Crinkle Cookies, featuring rich chocolate and a delightful sugary coating. Perfect for sweet cravings!
Ingredients
Scale
- 4 tablespoons butter
- 2 ounces bittersweet chocolate, roughly chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup confectioners sugar
Instructions
- Preheat your oven to 350F. Line a baking sheet with parchment paper.
- In a small saucepot or skillet, heat the butter and chocolate over medium heat until melted, stirring occasionally.
- Remove from heat and stir in the cocoa powder until smooth and blended.
- Let the chocolate mixture cool for about 15 minutes until warm but not hot.
- In a mixing bowl, combine the granulated sugar, eggs, and vanilla extract, stirring until blended.
- Stir in the cooled chocolate mixture, then add the flour, baking powder, and salt.
- Mix until a smooth batter forms. Cover with plastic wrap and refrigerate for 30 minutes or until slightly firm.
- Using a #40 cookie scoop, scoop and roll the batter into 18 balls, about 1-inch in diameter. Bake in two batches if necessary.
- Roll the cookie balls in confectioners sugar to coat generously.
- Arrange the coated cookie dough on the baking sheet and bake for 11 minutes until set.
- Let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
Notes
For extra flavor, add chocolate chips to the batter before refrigerating.
Ensure the chocolate mixture is not too hot when adding eggs to prevent cooking them.
These cookies are best enjoyed fresh, but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 6.5g
- Sodium: 27mg
- Fat: 3.7g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 14mg