CHOCOLATE CRINKLE COOKIES

These cookies are sure to satisfy all the chocolate lovers out there! There are mini-chocolate chips in these already chocolaty cookies!! They are easy to make and…Mmmm, so yummy!! Just remember to share…(I won’t tell if you don’t though).

Everyone needs a great chocolate cookie recipe in their life, and this is mine! And I am sharing it with you. My husband, who is not a sweets person, will come looking for these when he knows I’ve made a batch.

Not only do these have cocoa powder in them, they have mini-chocolate chips! I mean really, can you have too much chocolate…

I made this batch with regular cocoa powder, but I have also made them with dark cocoa powder, and they both are amazing!

A lot of cookie recipes call for softened butter, but for this recipe you do need to melt your butter. The melted butter will mix much better with the cocoa powder.

Once your cookie dough is complete, you should refrigerate your dough for at least one hour. This is to help the dough hold up better during baking, so you end up with soft, plump, rounded cookie.

When you roll your cookies, you’ll want them to be about an inch in diameter. Try to get all your balls the same size so they bake uniformly.

Before you bake them you will roll them in powdered sugar. Don’t worry about getting to much sugar on them, the moisture from the cookie will absorb some of it. Don’t roll them in the powdered sugar ahead of time. Just roll them in the sugar as you are putting them onto the baking sheet, because the moisture in the cookie will absorb the powdered sugar, and they will look like you didn’t roll them at all if done to far ahead of time.

You should roll out a baking sheets worth of cookies and then return the dough to the refrigerator, until you are ready to roll your next batch. This keeps your dough from getting to soft, and keeps your cookies plump when baking.

There are a couple of rules I follow for all my cookie recipes. The first, allow your cookies to rest on the baking sheet for 2 to 3 minutes after coming out of the oven. This allows them to cool just a bit and firm up enough to easily remove from the baking sheet. But do not leave them on the pan longer than that. The heat from the pan can cause them to spread out and flatten to much or cause an otherwise soft, chewy cookie to become crisp.

One other rule I follow for all my cookie recipes, is to allow your baking sheet to return almost to room temperature before adding more cookie dough. If you put cookie dough onto a hot or even warm pan, it begins to melt the ingredients before they even get into the oven. This will result in flatter cookies that spread out more than you may want. If you don’t want to wait for the pan to cool, you can always rinse the pan with cold water until it is cool to the touch, dry it and you are ready to go. This method takes less then a minute.

When you are done baking, don’t forget to grab a warm cookie, or two or three, (I won’t judge), a glass of cold milk and enjoy!!

Some of the tools and equipment that I love to use are listed here:

   

Chocolate Crinkle Cookies

These cookies are sure to satisfy all the chocolate lovers out there! There are mini-chocolate chips in these already chocolaty cookies!! They are easy to make and…Mmmm, so yummy!! Just remember to share…(I won’t tell if you don’t though).
0 from 0 votes
Prep Time 15 mins
Cook Time 40 mins
Chill Time 2 hrs
Course cookies, Dessert, Snack
Servings 3 dozen

Ingredients
 

  • ¾ cup butter, melted
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces mini semi-sweet chocolate chips
  • ½ cup powdered sugar

Instructions
 

  • In a large bowl, mix together the melted butter, cocoa powder and sugar.
  • Whisk in the eggs and vanilla.
  • In a separate bowl, stir together the flour, baking soda and salt.
  • Slowly add the dry ingredients to the chocolate mixture. Stir in the chocolate chips.
  • Cover and refrigerate the dough for 1 to 2 hours.
  • Preheat the oven to 350°F.
  • Prepare the baking sheets, using parchment paper or a silicone baking mat.
  • Form dough into 1 inch balls, then roll the balls in the powdered sugar.
  • Bake for 10 minutes.
  • Allow to rest for 2 to 3 minutes before removing them from the baking sheet to a cooling rack. Allow baking sheet to return to room temperature before adding more cookie dough, (see notes).
  • Store in an airtight container for up to 5 days.

Notes

One other rule I follow for all my cookie recipes, is to allow your baking sheet to return almost to room temperature before adding more cookie dough to the baking sheet. If you put cookie dough onto a hot or even warm pan, it begins to melt the ingredients before they even get into the oven. This will result in flatter cookies that spread out more than you may want. If you don’t want to wait for the pan to cool, you can always rinse the pan with cold water until it is cool to the touch, dry it and you are ready to go. This method takes less then a minute.
Store in an airtight container for 4 to 5 days.
These cookies freeze well. If you freeze them, it is best to eat them within 6 months.
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