These Chocolate Crinkle Cookies are rich, sweet, and deeply irresistible. They're tender and almost gooey on the inside with chunks of dark chocolate studded throughout. And they're made by hand, without a mixer.
Total Time:35 minutes
Yield:16 cookies 1x
1/2cup all-purpose or plain flour
1/4cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, room temperature
3ounces dark chocolate, chopped
1 large egg
1 tablespoon vanilla extract
approximately 1/2cup powdered sugar
In a large mixing bowl, whisk together flour, sugar, cocoa powder, and salt to combine. Add your butter in small pieces to the bowl, then use your hands to rub the butter into the dry ingredients, similar to making biscuits. Add the chopped chocolate and stir this through evenly.
Whisk together the egg and vanilla extract in a separate bowl, then add this to the rest of your ingredients. Use a wooden spoon or a rubber spatula to stir and smash this all together until a sticky dough forms.
Form your dough into a ball. You can usually do this in the bowl with the spatula, but use your hands if necessary. Wrap the dough ball in plastic wrap, and stash it in the fridge for at least 30 minutes.
Preheat your oven to 375 F (190 C) and line two baking sheets with parchment or silicone baking mats while your dough is chilling.
When your cookie dough has had a chance to rest and firm up a bit, add a good amount of powdered sugar to a bowl. I don't really measure this, but you want to have plenty to generously coat your cookies. Start with about a half cup. You can always add more, but whatever you don't use will end up wasted.
Use a cookie scoop or a soup spoon to scoop out your dough. Roll each scoop into a ball with your hands, then pop it in the bowl of powdered sugar. Roll it around to completely coat each cookie in powdered sugar. Thick is good. Then place the coated dough on a cookie sheet. Give each one a couple of inches to spread. These will stay pretty thick, but you still don't want to overcrowd your baking sheet. I ended up with 14 cookies.
Once you have your baking sheets loaded up with your well-dusted cookie dough balls, transfer them to the oven and bake for about 10 minutes. They might still seem a bit soft on the inside, but that's ideal. Let them cool on the baking sheet for five minutes, then transfer them to a wire rack to cool.
These are awesome eaten warm, but you can store any leftovers in an airtight container. We haven't been able to make them last more than two days, so I'm not sure how long they'll keep for. I doubt you'll ever find out, either.