Chocolate Crinkle Cookies

Chocolate, Crispy outside and chewy in side what more can I say these are great cookies and easy for any skill level to make.  Enjoy fresh baked cookies and I know it’s hard to let go but don’t forget to share.   These are also great with a few drops of mint oil add to the dough before chilling.

  • 6 Tablespoons unsalted  butter cut into small pieces
  • 2 oz. dark chocolate chopped or morsels
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup powdered sugar or a little more for coating cookies

Pre-heat oven to 375°f

line 2 cookie sheets with silpat or parchment paper

In a small saucepan over low heat, combine butter and chocolate.  Cook, stirring often just until melted and mixture is smooth.  Pour chocolate mixture into a large bowl and let cool slightly.  Stir in mix in sugar until moistened.  Add the egg and vanilla,  beating until light and fluffy.

Sift the flour, cocoa, baking soda and salt together.  Gradually add the flour to the butter mixture mix until combined.  Cover and refrigerate until firm, about 1 hour or freeze 20 minutes.

Preheat the oven to 375°F (190).  Remove the cookie dough from the refrigerator.  Using a small ice cream scoop or  a Tablespoon scoop 1 inch balls and coat with confectioners’ powder sugar to coat completely.  Place the balls about 1 1/2 inches (4cm) apart on the parchment paper lined or silpat baking sheets.  Bake for 12 to 14 minutes the cookies will puff and be crackled on all over.  They will appear to be underdone in the center but don’t be temped to over bake.   As they cool the center will set and become crisp.  Let cool on cookie sheet for 3 or 4 minutes then transfer to a cooling rack to finish cooling.


Makes about 3 dozen cookies


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