Chocolate Crinkle Cookies

Chocolate-y, wonderful cookies rolled in powdered sugar that melt in your mouth. What's not to love about these Chocolate Crinkle Cookies?

Prep Time 15

Cook Time 15

Chill Time 1

Total Time 1 30

Servings dozen cookies

Calories 106kcal

Ingredients

2 ¾ cups all-purpose flour 330g
2 teaspoons baking powder 10g
½ teaspoon kosher salt 3g
2 oz. unsweetened chocolate chopped
½ cup unsalted butter , softened (113.4g / 1 stick)
1 ½ cup granulated sugar 300g
2 teaspoons pure vanilla extract
2 eggs
2 tablespoons milk 46ml
½ cup chopped pecans optional
1 cup powdered sugar 125g

Instructions

Sift the flour, baking powder and salt together into a medium bowl. Set aside.
Melt the chocolate in the microwave. Set aside to cool.
Cream the butter and sugar until light yellow using a hand mixer or a stand mixer in a large glass bowl, about 3-4 minutes.
Add vanilla extract and eggs to the butter/sugar mixture. Mix until combined and fragrant.
Pour in the melted (and slightly cooled) chocolate, stirring until mixture is an even light brown.
Stir in sifted flour mixture, alternating with the milk.
Stir in pecans, if adding.
Cover the bowl with plastic wrap, and refrigerate for at least an hour. This cookie dough needs to be cold so that the crinkles will look right.
Preheat the oven to 350°F. Line a sheet pan with parchment paper or a nonstick baking mat. Set aside.
Use a cookie scoop to scoop the rounds of cookie dough, then roll between your palms. Roll the cookie dough balls in a bowl of powdered sugar until coated.
Place the cookie dough balls on the prepared sheet pan, giving each one about 1.5" of space around it to spread in the oven.
Bake for 15 minutes (or until cookies are set.)
Cool on a wire rack and then enjoy!

Notes

How to store: Once completely cooled, place in an airtight container. Keep on the countertop for up to a week. Do not store with other cookies, as this will keep their flavors the best and truest.

Nutrition