Chocolate Crinkle Cookies

One week until Christmas!!  I’ve been having a wonderful time back home with my family.  I spent Saturday with my sisters and nieces, watched Christmas movies, did a little early celebrating for my mom’s birthday, and went to my nieces Christmas program at church.  There really is nothing sweeter than hearing little kid’s voices singing Christmas songs.  Ava and Ruby both did a wonderful job saying their lines at the program too!  I was one proud aunt. 🙂

Today is my mom’s birthday, so I’m happy to be in Iowa with my parents to celebrate!  Tomorrow the celebrating will continue in Sioux Falls with my mom and sisters, since we all have the day off of work!

I hope you all are having a great week and get to celebrate with the ones you love in the coming week!  If you’re looking for a great cookie recipe to bake up for Christmas, I would highly recommend these Chocolate Crinkle Cookies.  I’d never made Crinkle Cookies before (why?!?!), but know that I will be making this recipe for years to come.  They were so delicious.  The centers ooze with chocolate and will leave you smiling.  Inhale these cookies with caution, inhaling powdered sugar is not fun. 😉

Chocolate Crinkle Cookies                  Print Recipe Here

From The Moveable Feasts, Adapted from Williams-Sonoma’s Essentials of Baking
Makes about 30 cookies

Ingredients

4 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick ) butter, cut into rough pieces
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
pinch of salt
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup powdered sugar

Directions

Add the butter and chopped up chocolate to a glass bowl placed over a shallow, simmering pot of water (double boiler).  Heat and stir occasionally until the chocolate and butter have melted.  Remove the melted chocolate from the heat and set aside until cooled slightly.

Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl.  Set aside.

In a large bowl fitted for a stand mixer with a paddle attachment (or this can be done with a hand mixer), beat together the eggs, sugar and vanilla on medium speed until light in color and thick.  This will take around three minutes.  With the mixer on low, beat in the melted chocolate mixture until blended.  Scrape down the bowl.  Add the dry flour mixture and beat until incorporated, scrape down the sides of the bowl.  Add the chocolate chips. Your dough should be sticky and thick.

Cover the bowl with plastic wrap and refrigerate for about two hours.  This will allow the dough to be firm enough to roll into balls and will help give the cookies the cracked look during the baking process.  You can refrigerate the dough overnight, if you wish.

Preheat the oven to 325 degrees with a rack in the middle of the oven.  Line a baking sheet with a nonstick mat (parchment paper works too). Place powdered sugar in a small shallow bowl.

Use a 1 to 1 1/2 inch cookie dough scoop or spoon to gather your dough.  Roll the dough into balls and then roll in the powdered sugar, coating well.  Place the dough balls onto the baking sheet about 3 inches apart to allow for the cookies to spread.

Bake the cookies for around 13 minutes, until the tops have puffed up, crinkled, and feel firm when lightly touched.  Once out of the oven, let the cookies cool on the baking sheet for 5 minutes and then transfer them to a cooling rack to finish cooling.  If you are baking one cookie sheet at a time, place the dough in the fridge while the first batch is baking so the dough remains chilled.  Once all of the cookies are baked and cooled, enjoy!

Add butter and chopped chocolate to a bowl set over a simmering pot of water. Stir occasionally.

Add flour, cocoa powder, baking powder, & salt to a medium bowl.

Stir or whisk together

Once the butter and chocolate melt, remove from heat and set aside to cool slightly.

Add eggs, sugar, and vanilla to a mixing bowl.

Beat until light in color and thick.

Beat in the melted chocolate on low-speed.

Add the dry mixture.

Mix in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This part is important, it helps give the cookies the cracked look when baking.

Line a baking sheet with parchment paper or a baking mat, get your dough out of the fridge, and get a dish of powdered sugar ready to go. Your cookie making station is now ready!

Roll your dough into uniform sized balls (around 1-1 1/2 inches). Do this as quick as possible, the heat from your hands will make the chocolate start melting in your hands. This can get a bit messy.

Roll the cookie dough balls in the powdered sugar.

Place cookies on your baking sheet about 3 inches apart.

Bake for about 13 minutes until the cookies are puffed and crinkled. Cool on baking sheet for 5 minutes and then move them to a cooling rack to finish cooling.

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