Description
Embrace the spirit of Christmas with these delectable Chocolate Crinkle Cookies! Their rich chocolate flavor and captivating crackly texture will leave you wanting more.
Ingredients
Units
- 8 ounces (1 cup) semi-sweet chocolate chips (or 8 ounces coarsely chopped dark chocolate)
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup unsweetened baking cocoa (aka Dutch-process cocoa powder)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup whole milk
- 1 cup granulated sugar
- 1 cup confectioners' sugar
Instructions
Make the dough ahead to chill in the refrigerator for at least 2 hours, and up to 24 hours.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
When it’s time to bake:
- Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or a silicone baking mat.
- Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Space 2 inches apart and bake about 14 minutes, until the surfaces crack.
- Let cool on sheets on wire racks. Cookies can be stored in airtight containers up to 3 days.
