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Chocolate Crinkle Cookies
These fudgy chocolate crinkle cookies feature rich melted chocolate and crackly powdered sugar tops, making them a festive, bakery-style treat for the holidays.
👥 3 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In a heatproof bowl, combine the butter and chopped chocolate, and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to ⏱️ 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.
2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine and get rid of any lumps.
3
In a large bowl, combine the brown sugar, eggs, vanilla, and ½ cup granulated sugar, and beat with a mixer on medium-high speed until light and smooth, 2 to ⏱️ 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, ⏱️ 30 seconds to ⏱️ 1 minute. Cover the dough and refrigerate until firm, at least ⏱️ 2 hours and up to ⏱️ 4 hours.
large eggs3
4
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to ⏱️ 12 minutes. Let cool ⏱️ 5 minutes on the baking sheets, then remove to racks to cool completely.
Nutrition Facts
calories
130 Calories
fat Content
5 g
fiber Content
1 g
sugar Content
17 g
sodium Content
60 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
22 mg
carbohydrate Content
22 g
saturated Fat Content
3 g
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