Description
Deliciously rich chocolate crinkle cookies that are soft and fudgy inside with a sugary crust.
Ingredients
Scale
- 200g dark chocolate (60–70% cacao)
- 85g unsalted butter
- 100g granulated sugar
- 100g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120g all-purpose flour
- 30g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 80g powdered sugar (for rolling)
Instructions
- In a heatproof bowl over simmering water, melt the dark chocolate and butter until smooth. Set aside to cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light and pale, about 2–3 minutes. Stir in vanilla extract.
- Slowly mix in the melted chocolate-butter mixture until fully combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture until combined.
- Cover and chill the dough for at least 2 hours until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized dough balls and roll in powdered sugar.
- Place dough balls 2 inches apart on baking sheet.
- Bake for 10–12 minutes or until the tops are cracked and set but centers are soft.
- Cool for 5 minutes on the sheet, then transfer to a wire rack. Serve warm or let cool completely.
Notes
- For a festive twist, add some chopped nuts or chocolate chips to the dough.
- Can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg