Crinkle Chocolate CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
I found this recipe a million years ago somewhere and have been making it forever. It is a family favorite and a constant request from friends and family. These are delicious morsels of chocolate. This recipe only makes about a dozen and a half. If you want more cookies I would Double this. YOU WILL NEED TO REFRIGERATE THE DOUGH FOR 1 HOUR ONLY, NOT ANYMORE
6 Tablespoons unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
1 cup sugar
1 large egg
1 teaspoon vanilla
3/4 cup all purpose flour
1/4 cup unsweetened dutch process cocoa powder
1/2 teaspoon baking soda
1/2 cup powdered sugar
- Prepare 2 baking sheets with parchment paper. Preheat oven to 375.
- In a small saucepan over low heat, melt butter and chocolate. Cook, stirring, occasionally, just until melted and smooth.
- Pour the mixture into a bowl and let cool slightly. Stir in the sugar until all moistened and combined. Add the egg and vanilla, beating until light and fluffy.
- Sift the flour, cocoa, baking soda and salt together onto a sheet of wax paper. Gradually add the flour mixture to the chocolate and stir with a wooded spoon until it just combines. Cover with plastic wrap and refrigerate for 1 hour, no more.
- Remove dough from refrigerator. Place powdered sugar in a bowl. Shape the dough into 3/4 inch balls and roll into the powdered sugar to coat completely. Place the balls on prepared baking sheets. Bake cookies until puffed up and cracked on top, about 12 minutes. They map appear underdone in the center but will turn crisp as they cool. Let cool on sheets for 3 minutes. Transfer the cookies to a wire rack to cool completely.