From: Woman's Day US
Chocolate Crinkle Cookies

Yields:
4 dz.
Prep Time:
25 mins
Total Time:
45 mins
Cal/Serv:
72
These simple, chewy, chocolaty little cookies are supremely satisfying.
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Ingredients
- 4 oz. bittersweet chocolate
- 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
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup confectioners' sugar
Directions
- Step 1Line 2 baking sheets with parchment paper. Melt the chocolate according to package directions; let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- Step 2Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
- Step 3Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Step 4Place the confectioners' sugar in a small bowl. Drop a slightly heaping tablespoon 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.
- Step 5Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in confectioners' 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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