Chocolate Crinkle Cookies
We can't get enough of this rich and delicious Chocolate Crinkle Cookies recipe. Think, chewy cookie, marries fudgy brownie, with three types of chocolate.
Servings: 18 cookies
Calories: 322kcal
Cost: 8
Ingredients
- 8 oz dark chocolate , chopped (60% cocoa) (226 g)
- ½ cup unsalted butter , cut into chunks (113 g)
- 1 3/4 cups all-purpose flour (219 g)
- 3 Tablespoons unsweetened cocoa powder (15 g)
- 1 ¼ teaspoon baking powder (5 g)
- 1/2 teaspoon kosher salt (3 g)
- 3 Tablespoons oil , vegetable or canola (45 ml)
- 1/2 cup light brown sugar , packed (110 g)
- 1/3 cup granulated sugar (67 g)
- 3 eggs
- ¼ cup sour cream (60 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 cup mini chocolate chips (170 g)
Rolling:
- ½ cup powdered sugar (60 g)
- ½ cup granulated sugar (100 g)
Instructions
- Melt Chocolate: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20 second intervals, stirring, until melted and smooth. Set aside.
- Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt.
- Wet Ingredients: In a mixing bowl combine oil and sugars. Mix in eggs. Mix in sour cream and vanilla.
- Combine: Mix in melted chocolate to wet ingredients. Stir in dry ingredients, just until combined. Fold in mini chocolate chips.
- Chill dough in the fridge for at least 2 hours, or overnight.
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
- Prep Cookies: Scoop two heaping tablespoon size balls of cookie dough (should make 18 cookies). Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar, and then powdered sugar and place on a baking sheet, 2 inches apart.
- Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.
Notes
Mint or Peppermint Crinkle Cookies: Use chopped Andes mints or crushed candy canes in place of chocolate chips.
Make Ahead Instructions: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake.
Freezing Instructions: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container.
Nutrition
Calories: 322kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 118mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg
Recipe Link
