Chocolate Crinkle Cookies – Rich fudgy chocolate cookies coated with a light dusting of powdered sugar
1/2cup115g unsalted butter,
1cup180 g semi-sweet chocolate chips
1cup200g packed, light or dark brown sugar
1cup120g all-purpose flour
1/2cup+ 2 Tablespoons50g unsweetened cocoa powder
1/2cup50 g granulated sugar, for rolling
1/2cup60 g confectioners' sugar, for rolling
Melt the butter and semi-sweet chocolate on low heat on the stove or in the microwave on 50% power, stirring often. Stir in the brown sugar and set aside to cool.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Once butter-chocolate-sugar mixture is cool, whisk in vanilla and eggs, one egg at a time.
Pour wet ingredients over dry and gently fold together.
Let dough sit in the refrigerator until it’s not too sticky to work with, about 10-15 minutes.
While dough sits, preheat oven to 325 degrees F.
Form 2 tablespoons of dough into a ball. Roll ball in granulated sugar to coat, then roll in powdered sugar to coat again.
Line a cookie sheet with two layers of parchment paper or a silicon baking mat. Arrange dough balls at least 3-4 inches apart. Bake for 10-12 minutes, until almost set. Let cool completely on cookie sheet. Enjoy!
Chocolate Crinkle Cookies https://www.2teaspoons.com/chocolate-crinkle-cookies/