This recipe is from an old cooking notebook of mine that I have been scouring for new/old recipes to share. The first time I made it this month (it had been at least a decade) I did it without the chocolate chips and they were good. The second time I added a handful of mini chocolate chips and I really liked the little pockets of melted chocolate they left. Either way is good! They taste like brownies in cookie form. I love that you can leave the dough in the fridge for about a week and bake them off when you’re in the mood.
Last note - when you roll them in powdered sugar, give them a thick coat. If it’s too thin the finished product won’t look as good.
Chocolate Crinkle Cookies
1cup sugar
1/4 cup butter at room temperature
2 eggs at room temperature
1 cup flour
1/2 cup unsweetened cocoa powder*
1 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips (optional)
1 cup powdered sugar
Cream sugar and butter 2 minutes (mixture will be grainy.)
Beat in eggs one at a time and mix until combined.
Add remaining ingredients and beat until thoroughly combined.
Refrigerate dough 1 hour or freeze for 15 minutes.
Pour powdered sugar into a small bowl. Use a small scooper or tablespoon to scoop balls slightly smaller than golf balls and drop them in the powdered sugar. Use a fork to roll them around and make sure they get thoroughly coated.
Place balls on a greased baking sheet (they will spread a little bit not too much) and bake at 350 for 10-12 minutes. Let them cool a few minutes on the baking sheet and then use a spatula to transfer to a cooking rack or plate.
Makes about 20-24 cookies.
*use Dutch processed for a deeper chocolate flavor
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