Fudgy Chocolate Crinkle Cookies
Rich, fudgy chocolate crinkle cookies are part brownie and part cookie! This easy recipe makes the best soft, dark chocolate crinkle cookies using baking chocolate and dark cocoa powder.
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Servings: 30 cookies
Ingredients
- 1 1/3 C flour
- 1/2 C dark cocoa powder
- 2 tsp baking powder
- 3/4 tsp salt
- 1 stick butter, softened
- 1 1/2 C white granulated sugar, divided
- 1 C dark brown sugar, firmly packed
- 1/2 tsp pure vanilla extract
- 2 large eggs
- 1/3 C half & half
- 8 oz semisweet baking chocolate bar (not chips), chopped
- 1 C confectioner's sugar
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Using a mixer, cream butter, brown sugar and 1 C of white sugar until light and fluffy. Add eggs one at a time, beating well before adding the next.
- Alternate adding flour mixture and half & half to butter mixture, starting and ending with flour. Mix just until blended before adding more each time. Don't overmix. Batter will get very stiff.
- In a microwave safe bowl, melt chocolate in 30 second increments, stirring after each, until chocolate is melted. (Chocolate will continue to melt as you stir.) Add melted chocolate to batter. Mix well. Cover and refrigerate for 1 hour.
- Preheat oven to 350° Fahrenheit. Line 2-3 baking sheets with baking mats or parchment paper.
- Pour remaining 1 C granulated sugar into a small bowl. Put confectioner's sugar in a second small bowl. Remove dough from fridge, uncover and use a small cookie scoop or tablespoon to scoop out dough. Form into balls. Roll in granulated sugar, coating completely. Roll in confectioner's sugar, coating completely. And place on cookie sheets about 2 inches apart.
- Bake in preheated oven for 13-15 minutes or until tops are cracked and the edges look dry. Remove from oven. Cool for 5 minutes. Remove from pan and cool completely on baking rack. Store in air tight container or serve!