Mia Kouppa

https://miakouppa.com

Chocolate crinkle cookies

A rich chocolate cookie with a crispy sugar coated exterior

Prep Time20

Cook Time15

Resting time2

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 93kcal

Author: miakouppa

Equipment

Ingredients

3 oz dark chocolate, chopped or semi-sweet chocolate
1 cup all purpose flour
1/2 cup cocoa powder sifted
2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup packed brown or golden sugar sifted
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the topping

1 cup icing sugar for rolling

US Customary - Metric

Instructions

In a double boiler, melt the chopped dark chocolate. Alternatively, you can melt the chocolate in the microwave. Let cool while you prepare the next steps.
3 oz dark chocolate, chopped
Combine the dry ingredients in a bowl and set aside.
1 cup all purpose flour, 1/2 cup cocoa powder, 2 tsp baking powder, 1/4 tsp salt
In a stand mixer using the paddle attachment, beat together the oil and the brown sugar and granulated sugar on medium speed for about 2 minutes. It will look crystallized.
1/2 cup vegetable oil, 1/2 cup packed brown or golden sugar, 1/2 cup granulated sugar
Add the eggs, and vanilla. Mix on medium-low until combined.
2 large eggs, 1 tsp vanilla extract
Next add in the melted dark chocolate and mix on low speed until fully combined.
With the mixer still on low speed slowly add in the flour mixture. Beat until just well combined. The cookie dough will be slightly sticky.
Place the cookie dough in a clean bowl, cover it with plastic wrap, and refrigerate for at least 2 hours. This will help prevent the cookies from expanding and spreading out too much while baking. This is a very important step, don't skip it. At this point, the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks.
Preheat your oven to 350 degrees Fahrenheit. While your oven is preheating, let your dough sit out at room temperature for 5-10 minutes.
Put your icing sugar in a small bowl.
1 cup icing sugar
Line a baking sheet with parchment paper. For each cookie, take a heaping tablespoon of dough (a small ice-cream scoop works great) and form a ball using the palm of your hands. Roll each ball in the icing sugar until completely and thoroughly covered. Shake a bit, and roll again in the icing sugar. Place the balls 3 inches apart on the baking pan.
Bake the cookies for approximately 12 minutes. Do not over bake them. You want the inside to be like a brownie. Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will be soft but will harden up as they cool down.
Store at room temperature in an airtight container for up to 5 days.

Notes

You can freeze your baked cookies in single layers in a freezer bag, or freezer safe container for up to 2 months. We suggest lining each layer with parchment paper. Once you're ready to use them, thaw them in the refrigerator or counter. Bring to room temperature prior to use.

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