Chocolate crinkle cookies

🧂 Ingredients

• ¼ cup butter

  room temperature
• 2 teaspoon vanilla extract
• ½ cup white sugar
• ¼ cup brown sugar
• ¼ cup cocoa powder

  such as Dutch variety
• 8 oz dark chocolate

  chopped
• 2 eggs

  room temperature
• 3/4 cup flour

  sifted, + 2 tablespoon
• 1/2 teaspoon baking soda

  sifted
• ½ teaspoon baking powder

  sifted
• 1 cup powdered sugar for dipping

  sifted
• 1/2 teaspoon salt

Instructions

• 1 Preheat the oven to 325 F.
• 2 Melt butter and chocolate using a double boiler method or in the microwave. Let
  cool slightly while you move to the next step.
• 3 In a large bowl beat the eggs and sugars exactly for 4 minutes (set timer, it is
  important for crackly top). Gradually add to the melted chocolate bowl, add
  vanilla.
• 4 In a separate large bowl, combine dry ingredients. Whisk to combine and add to
  wet ingredients gradually. Mix until ingredients are almost combined, the batter
  will be smooth and sticky, like brownie batter.
• 5 If it’s difficult to form balls yet, refrigerate for an hour (once balls are
  shaped, allow to come to room temperature before baking). Overall once the
  melted chocolate starts to cool and sets, the batter texture should change to
  ‘’playdough’’ texture and hence be easier to handle.
• 6 Scoop 2 tablespoonfuls of dough, rolling it into about 2 inch balls. Dip in
  powdered sugar (generously).
• 7 Arrange the cookie balls on a baking sheet lined with parchment paper at least 3
  inches apart. Don’t press down.
• 8 Bake for 10-12 minutes or until you get the crackly top. The cookies will have a
  very soft and moist center inside. Just like fudgy brownies! Let the cookies
  stand in the pan for 5-10 minutes before transferring to a wire rack.

Nutrition Info