My family is full of chocoholics. So when we decided to make crinkle cookies this year, I knew we had to add some chocolate chips to the batter!
The dough is not thick, like typical cookie dough. In fact, it’s soft and pourable, thus the need for chilling! So definitely do not skip this step. 😉
Triple Chocolate Crinkle Cookies Adapted from Food Network
1 cup flour
1/3 cup dutch processed cocoa powder (I used Cacao Barry Brute)
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
4 ounces of semisweet chocolate
1 stick unsalted butter
1/2 cup sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla
3/4 cup semisweet chocolate chips
1 cup powdered sugar
Preheat the oven to 350 degrees. Line baking sheets with parchment; set aside.
Place the powdered sugar into a wide rimmed bowl and set aside.
In a medium microwave-safe bowl, melt the butter and chocolate together in 30-second increments until melted. Stir together, and set aside to cool slightly.
In a large mixing bowl, beat the eggs and sugar together for about 2 minutes, until thick. Add the slightly cooled chocolate mixture, vanilla, salt, baking powder, and baking soda and beat until combined.
Beat in the cocoa powder and the flour just until incorporated. Stir in the chocolate chips and pour the mixture into a container and cover. Refrigerate for 2 hours.
When the dough has chilled and become firm, using a dough scoop; scoop 1 1/2 Tablespoons of dough into the bowl of powdered sugar and roll around coating the dough entirely. Place on the prepared parchment-lined baking sheet.
These spread quite a bit, so make sure there’s at least 2 1/2 inches of space between each cookie to allow for spreading.
Bake for 12 minutes; then let the cookies rest on the hot baking sheet for 10 minutes before removing from the parchment.