Chocolate Crinkle Cookies with Dark Chocolate
Rich and fudgy chocolate crinkle cookies, rolled in powdered sugar and baked until beautifully crackled. Perfect with coffee, for holidays or as a sweet homemade gift from your kitchen.
Ingredients
- 2 large eggs
- 5.3 oz dark chocolate
- 3 tablespoons unsalted butter
- 1 cup all‑purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- 1¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of salt
- powdered sugar for rolling
Instructions
- Break the dark chocolate into pieces and melt it together with the butter over a bain‑marie (double boiler) until smooth.
- In a deep bowl, beat the eggs with the granulated sugar and a pinch of salt until the mixture is pale and lightly foamy.
- Add the slightly cooled melted chocolate mixture to the eggs and beat again on low speed for about 1 minute, just until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and vanilla. Sift this dry mixture into the batter in 2 additions, gently folding with a spatula until you get a thick, sticky dough.
- Cover and refrigerate the dough for at least 1 hour, preferably 2 hours, until firm enough to shape.
- Roll portions of chilled dough into small balls, then coat each ball generously in powdered sugar without shaking off the excess.
- Bake at 350°F (180°C) for about 8–12 minutes, until the cookies have spread, developed deep cracks and look just set around the edges while still soft in the center.