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 one 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, but they also have mini-chocolate chips! I mean, can you really 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!
Many cookie recipes call for softened butter, but you do need to melt your butter for this recipe. 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 a 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 the cookies, you will roll them in powdered sugar. Don’t worry about getting too 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. Roll them in the sugar right before you put them onto the baking sheet; otherwise, the moisture from the cookie will absorb the powdered sugar, and they will look like you didn’t roll them at all if done too far ahead of time.
You should roll out a baking sheet’s 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 too soft and keeps your cookies plump when baking.
There are a couple of rules I follow for all my cookie recipes. 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 be removed from the baking sheet easily. But do not leave them on the pan longer than that. The heat from the pan can cause them to spread out and flatten too much or cause an otherwise soft, chewy cookie to become crisp.
I follow one other rule for all my cookie recipes. That 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 than 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!!
Chocolate Crinkle Cookies
- 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
- 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. Next, 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 the dough into 1 inch balls, then roll the balls in the powdered sugar.
- Bake for 10 minutes.
- Allow the cookies to rest for 2 to 3 minutes before removing them from the baking sheet to a cooling rack. Allow the baking sheet to return to room temperature before adding more cookie dough (see notes).
- Store in an airtight container for up to 5 days.