Chocolate Crinkle Cookie

This chocolate crinkle cookie is a childhood favorite that can be revisited many times. Three kinds of chocolate make these crinkle cookies the object of every chocolate lovers dreams.

Refrigerated dough is rolled into balls and covered with powdered sugar, and then baked until the tops "crinkle".

You can add some grown up flavors if you like. Coffee and chocolate naturally go together, and a teaspoon of instant espresso powder gives these cookies just that little bit of extra depth that makes them most satisfying.

Chocolate Crinkle Cookie Recipe

1 cup all purpose flour
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
1 ounce semisweet chocolate (1 square), chopped
2 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/4 cup confectioners' sugar

Sift together the flour with the cocoa powder and the baking powder. Set it aside.

Add the chopped square of semisweet chocolate to the melted butter, and stir them together in a medium bowl until the chocolate has melted. With a wooden spoon, mix in the sugar, eggs and vanilla extract.

Stir in the sifted flour and blend all the ingredients well. Lastly add the chocolate chips. Cover the bowl with plastic and refrigerate the dough for at least 4 hours.

Preheat the oven to 350F. Lightly coat 1 or 2 cookie sheets with shortening or cooking spray. You could also line them with parchment paper or aluminum foil.

Pinch off pieces of the chilled dough and roll them into 1 inch balls. Roll each ball into a plate of the confectioners' sugar, then place them 2 inches apart on the prepared cookie sheets.

Bake the cookies for 10 to 12 minutes, or until the tops are slightly cracked. Remove the cookies from the sheet pans and cool them completely on wire racks.

Good To Know - This recipe can be prepared the day before you need the cookies. The dough can be refrigerated overnight, so all you need to do is roll them and bake them. Make sure the dough is tightly covered with plastic wrap so that it does not dry out.

More Chocolate Cookie Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop