Chocolate Crinkle Cookies

Hiya!! Don’t be mad! Just one more goodie before I close up shop here for the week and it’s a true seasonal classic—these super easy and delicious Chocolate Crinkle Cookies. Crossing my fingers that I can entice you to attempt just one more baking project before the holiday is here!!

Just look at all that powdered sugar, crackly fudginess! C’mon, you know you want one right now!!

Plus, they’re chewy, which is always my greatest weakness!!

I guarantee that they will bring a radiant glow of holiday joy to everyone’s face!

And if you need any more incentive than that, they don’t require a mixer or any fancy schmanzy ingredients. After you roll the dough and coat them in the sugary mix, the oven works all the magic as they flatten into snowy, craggy, delectable chocolate-y discs!

Honestly, how can you resist?!!

Have a wonderful, safe and delicious holiday and I’ll see you next week as we all try to figure out how the heck we’re going to celebrate new year’s in this crazy year!!! One thing I’m sure of, we are definitely going to need more dessert!!xoxoxo

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Chocolate Crinkle Cookies

Makes about 20 cookies

Prep Time: 25 minutes (dough has to rest and chill for 15 minutes) Bake Time: 8-10 minutes'

Ingredients

• 1 ½ cups unbleached, all-purpose flour

• 1 teaspoon baking powder

• ⅛ teaspoon baking soda

• ¾ cup sugar, plus 2 tablespoons, divided

• ½ cup brown sugar, packed

• 2 large eggs, plus 2 large egg yolks, room temperature

• 1 tablespoon canola oil

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ¼ cup (4 tablespoons) unsalted butter

• 3 ounces bittersweet or semisweet chocolate, roughly chopped

• ½ cup Dutch-process cocoa powder

• ⅓ cup confectioners’ sugar

The Recipe

1. Make sure oven rack is centered and preheat to 350ºF. Line 2 or 3 large sheet pans with parchment paper and set aside.

2. In a small bowl, whisk the flour, baking powder and baking soda together and set aside.

3. In a large bowl, whisk together ¾ cup sugar, brown sugar, eggs, yolks, oil, vanilla and salt.

4. Place the butter and chocolate in a small, heavyweight saucepan over low heat and stir often, until the mixture is melted. Watch carefully so it doesn’t burn. Remove the pan from the heat and whisk in the cocoa and chocolate until completely incorporated. Scrape the mixture into the large bowl with the eggs and sugar mixture and whisk together until well combined. Add in the flour mixture and use a rubber spatula to gently fold it together just until no streaks of flour can be seen. Place the bowl in the fridge for about 15 minutes to allow it to firm up—it’ll be easier to handle and less sticky.

5. Meanwhile combine the 2 tablespoons sugar and confectioners’ sugar in a small bowl. Remove the dough from the fridge and scoop the dough into 2 tablespoon size balls (that’s 1 ½ ounces if you’re using a scale). If the dough is really sticky, wet your hands and wring most of the water off so that they are just barely damp—that should help. Now roll the balls in the sugar mixture to coat well. Place about 8 balls, well spaced apart on the lined sheets because these will definitely spread.

6. Bake one sheet at a time, rotating the pan halfway through the process, for about 8-10 minutes, until the cookies are set and slightly firm around the edges, but still soft and tender in the center. Let the cookies cool on the sheets on a wire rack. Store in an airtight container at room temperature for 3-4 days.

Enjoy!

Note: Recipe adapted from 100 Cookies by Sarah Kiefer. I stuck pretty true to this one, except for cutting the amount of sugar you need to roll the cookies in—all of the recipes in this wonderful book overdo the amount of rolling sugar and it’s silly to waste. You can always add as you go if you need more and I also found that slightly wetting my hands helped to roll the sticky dough.