Chocolate Crinkles
Hana Almaoui
Beneath the crackled, powdery surface of these cookie-brownie hybrids is a soft interior that tastes like a fresh chocolate doughnut.
ingredients
- 3/4 cup butter, melted
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 2tsp vanilla extract
- 2 cups flour
- 1tsp baking powder
- 1tsp baking soda
- 1/2 tsp salt
- 6oz mini semisweet chocolate chips
- 3/4 cup confectioner’s sugar
directions
- 1
In a large bowl mix together the melted butter, cocoa powder and sugar. Whisk in the eggs and vanilla extract. In medium size bowl, stir together the flour, baking powder, baking soda and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate dough for 2 hours.
- 2
Heat the oven to 350°. Form the dough into 1 inch balls, then roll them in confectioner’s sugar. Bake the cookies on ungreased cookie sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with remainder sugar.
notes
Store in airtight container for one week.
Source: Family Fun Mag
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