Chocolate Crinkle Cookies
'Tis the season means cookie season in my book. Nothing is quite as comforting as biting into some homemade cookies on a cold winter's night. These chocolate crinkle cookies are the best. No mixer is required (we love those kinds of recipes), the texture is a cross between a cookie and a brownie and it's full of deep chocolate flavor. They get dusted with some powdered sugar as well which gives them a snowy and festive feel.
REASONS YOU SHOULD TRY THIS RECIPE:
- it's an easy recipe
- great cookies for the holidays
- no chill cookie recipe
HOW TO MAKE MY cHOCOLATE CRINKLE COOKIES:
Wet Ingredients:
- Combine the brown sugar, instant coffee granules, vanilla extract, and eggs in a mixing bowl.
- Melt the butter and chocolate together by microwaving at 50% power and stirring every minute or so until completely melted. Set aside to cool slightly. Add this mixture to the egg mixture and whisk until combined.
Dry Ingredients & Mixing:
- Combine the dry ingredients and chocolate chips in a separate medium bowl and stir until combined. Dump the dry ingredients into the wet mixture and begin to fold in until just combined and no streaks of flour remain. Allow the dough to sit out at room temperature for 10 minutes.
- In a shallow dish, pour in granulated sugar on one side and powdered sugar on the other. Begin to scoop out cookie dough using an ice cream scoop or scoop out 2-tablespoon portions. Form the dough into a ball and place first into the granulated sugar and then the powdered sugar. Lightly tap off the excess powder.
- Place the dough ball on the greased and lined baking sheet. Continue to scoop and roll the dough balls placing them on the sheet until you fit seven on the tray. The dough balls should be about 2" apart.
Baking:
- Bake at 325°F for ten minutes and allow the cookies to cool on the sheet out of the oven for another five minutes before moving over to a wire rack to cool. Once you've allowed the cookies to cool slightly, feel free to enjoy them!
SOME MORE GREAT COOKIE RECIPES:
SHOP MY BAKING ESSENTIALS:
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Chocolate Crinkle Cookies
Chewy chocolate crinkle cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup Hershey's Special Dark Cocoa Powder
- ¼ cup bittersweet and semisweet Ghirardelli chocolate chips
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups light brown sugar
- 3 large eggs
- 1 teaspoon Nescafe Taster's Choice House Blend Instant Coffee Light
- 2 ounces bittersweet Ghirardelli chocolate chopped
- 2 ounces semisweet Ghirardelli chocolate chopped
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup powdered sugar
Instructions
- Combine the brown sugar, instant coffee granules, vanilla extract, and eggs in a mixing bowl.
- Melt the butter and chocolate together by microwaving at 50% power and stirring every minute or so until completely melted. Set aside to cool slightly. Add this mixture to the egg mixture and whisk until combined.
- Combine the dry ingredients and chocolate chips in a separate medium bowl and stir until combined. Dump the dry ingredients into the wet mixture and begin to fold in until just combined and no streaks of flour remain. Allow the dough to sit out at room temperature for 10 minutes.
- In a shallow dish, pour in granulated sugar on one side and powdered sugar on the other. Begin to scoop out cookie dough using an ice cream scoop or scoop out 2-tablespoon portions. Form the dough into a ball and place first into the granulated sugar and then the powdered sugar. Lightly tap off the excess powder.
- Place the dough ball on the greased and lined baking sheet. Continue to scoop and roll the dough balls placing them on the sheet until you fit seven on the tray. The dough balls should be about 2" apart.
- Bake at 325°F for ten minutes and allow the cookies to cool on the sheet out of the oven for another five minutes before moving over to a wire rack to cool.
- Once you've allowed the cookies to cool slightly, feel free to enjoy them!
Video
Notes
Store covered in a plastic storage container for up to two days.
