A friend of mine was making some cookies the other day, which sparked memories of these delicious cookies that my oldest sister introduced me to years ago. They are easy to make and a little messy, but TOTALLY worth it! So roll up those sleeves and taste the magic that is the Chocolate Crinkle Cookie 🙂
4 oz. (4 squares) unsweetened chocolate
1 stick (1/2 cup) butter
2 cups sugar
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (6 oz. or 1/2 bag) chocolate chips — use the best chips you can find!
sifted powdered sugar for rolling
Let’s Get Cooking!
Melt unsweetened chocolate and butter in double boiler over hot – not boiling – water. Transfer to medium bowl. Stir in sugar. Add vanilla and beat in eggs one by one, mixing well after each.
In seperate bowl, mix the flour, baking powder and salt. Combine wet and dry ingredients until thoroughly blended. Add chips. Refrigerate dough for at least two hours or overnight (dough must be cold to work with for next step).
Preheat oven to 375.
Put powdered sugar in plate or bowl for rolling. Take dough from fridge. Scoop cold dough with teaspoon and roll dough between palms to make ball. Roll in powdered sugar. Place on cookie sheet about 2″ apart. Cook for 10 minutes. Immediately place on rack to cool.
If dough begins to melt in your hands, place it back in the fridge to cool between batches.