Easy Chocolate Crinkle Cookies
These simple, chewy, chocolaty little cookies are supremely satisfying and perfect for the Holiday Season. And the best part you can Roll and Freeze the cookies for up to 3 months, then bake from frozen!
- 4 oz. bittersweet chocolate
- 1½ c. all-purpose flour
- ½ c. unsweetened cocoa
- 1½ tsp. baking powder
- ¼ tsp. kosher salt
- ½ c. unsalted butter
- 1 c. firmly packed dark brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- ½ c. confectioners' sugar
- Melt the chocolate according to package directions; let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Place the confectioners' sugar in a small bowl. Drop a slightly heaping tablespoon of dough into the confectioners' sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
- Heat oven to 350 degrees F. Lightly toss the chilled cookie dough balls in confectioners' sugar and arrange on our SiliBak Cookies & Macarons Silicone Mat as per the design. Bake, rotating the position of the mats halfway through, until the cookies are puffed, cracked, and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
- Isabelle Menard