Cute icing sugar crinkly top, slightly crispy edges, and extremely fudgey center. I think that pretty much sums up this cookie! Oh, and I think they're really festive too- they're also called Chocolate Snowballs!
Super easy to make, and a great recipe if you are letting your little ones help you out! This recipe has TONS of chocolate...which is why they are so awesome. :)
Chocolate Crinkle Cookies makes about 3 dozen cookies
6 ounces (180 grams) semisweet chocolate or 1 cup semisweet chocolate chips
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2/3 cup confectioners’ sugar (also known as icing sugar/powdered sugar)
Melt chocolate in a saucepan over simmering water (I just melted it sans water) and set aside to cool to room temperature.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl, set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, then chocolate. Reduce speed to low and add in the flour mixture until a dough forms. Cover with plastic wrap and chill in freezer for 30-60 minutes until the dough is firm to touch.
Make ahead: the dough can be refrigerated for up to three days prior to rolling and baking.
Preheat oven to 350 F. Roll tablespoonfuls of dough with your hands into little balls, then coat with icing sugar. Make sure to fully coat the dough (I rolled mine in icing sugar 2-3 times. Repeat with remaining dough. Place cookies about 2 inches apart on a parchment paper lined cookie sheet. Bake for 10 minutes. They will look underdone, but when cooled, will be nice and chewy. Cool for 3 minutes on cookie sheet, then transfer to a wire rack to cool completely.
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