Chocolate crinkle cookies are a holiday staple (though they are wonderful any time of year, of course), with their snowy powdered sugar surfaces and their decadent interiors. They’re indulgent little treats that are actually really simple to make. The hardest part is waiting for the dough to chill (and the dough does need to chill for at least 4 hours, so that is a little painful!).
INGREDIENTS:
12 Tablespoons unsalted butter, softened
1 1/2 cups sugar
1/2 cup light or dark brown sugar, tightly packed
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 cup natural cocoa powder
1 Tablespoon baking powder
3/4 teaspoon salt
1 cup mini chocolate chips
2 cups powdered sugar, for rolling
DIRECTIONS:
Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
Add eggs, one at a time, stirring until completely combined.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to wet until completely combined.
Stir in mini chocolate chips.
Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
After chilling, preheat oven to 350F.
Roll dough into 1 1/2 Tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.
Transfer to baking sheet and bake on 350F for 12 minutes.
Allow cookies to cool completely on baking sheet before enjoying.
