Chocolate Crinkle Cookies

Do you like cookies? Do you like chocolate? If your answer is yes, then this is the perfect recipe for you! Chocolate Crinkle Cookies are the best chocolate recipe for any occasion! They have a soft gooey inside and a crunchier outside. It's a very chocolaty cookie, with powdered sugar on the outside, and when the cookie expands in the oven, it gives a cracked look–hence the name Chocolate Crinkle Cookies. You can also make a gluten-free version!!

Tools: 

• Rimmed baking sheet

• Parchment paper 

• 3 Bowls (1 large, 1 medium, and 1 microwave-safe)

• Whisk

• Rubber spatula

• 2 shallow dishes

• 1 tablespoon

• Oven mitts

• Cooling rack

• Small scoop (optional)

Recipe for about 15 cookies: 

• ½ cup all-purpose flour (or gluten-free flour, I recommend King Arthur)

• ¼ cup cocoa powder (no chunks)

• ½ teaspoon baking powder 

• ⅛ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cups packed brown sugar

• 1 large egg plus 1 large egg yolk

• ½ teaspoon vanilla extract

• 2 ounces unsweetened chocolate

• 2 tablespoons unsalted butter

• ¼ cup sugar

• ¼ cup confectioners’ (powdered) sugar

Start Baking: 

1. First, preheat your oven to 325 degrees, but 320 if you have a confectionery oven!!

2. Line a rimmed baking sheet with parchment paper.

3. In the medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt (dry ingredients).

4. In the large bowl, whisk together brown sugar, egg and egg yolk, and vanilla until fully combined (wet ingredients).

5. Melt the unsweetened chocolate and butter in a microwave-safe bowl. 

6. Use the rubber spatula to stir chocolate mixture until shiny and well combined.

7. Add the chocolate and butter mixture to the wet ingredients and mix with a spatula until combined.

8. Slowly pour the dry mixture into the wet mixture until no dry flour is visible. 

9. Let the dough sit at room temperature for 10 minutes (put it in the fridge to speed up the process).

10. While the dough is sitting, place the sugar in one shallow dish and the confectioners' sugar in the other shallow dish. 

11. Use a small scoop to scoop dough for accurate measurements and roll the dough into balls. 

12. Drop the ball in the sugar first and roll so the sugar fully coats the dough ball.

13. Repeat with the confectioners’ sugar. 

14. Place dough balls on parchment paper, about 2 inches apart. 

15. Place in the oven for about 11 minutes. 

16. Cookies will be ready when they look “cracked!” 

17. Place the cookies on a cooling rack for about 30 minutes to avoid them falling apart. 

18. Serve and enjoy! 

Tips: 

• If you double the recipe, it makes about 52 cookies when using a small scoop. 

• You can freeze the cookies and then reheat them to make them last longer. 

• When the cookies are done, they may appear raw and underdone but they aren’t; that’s just the look of them! Make sure you baked them long enough, though, as you could have accidentally underbaked them.