Ingredients
Scale
- 6 ounces semisweet chocolate, chopped
- 1/4 cup plus 2 tablespoons butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 1/2 cup all purpose flour
- 2 tablespoons dutch processed cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- powdered sugar for rolling
Instructions
-
Melt chocolate and butter in microwave for 1 minute and stir well. If needed, microwave for 20 more seconds. Set aside to cool slightly.
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In a large bowl, beat together sugar and eggs for several minutes until thick and smooth. Mix in vanilla and melted chocolate to combine. Add all the dry ingredients, including the chocolate chips and mix until combined. Cover dough and refrigerate about 2 hours.
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Preheat oven to 325 degrees. Using a small 1 1/2″ cookie scoop, make the balls of dough and drop into a bowl of powdered sugar. Roll around until completely covered in sugar. Bake for 8-10 minutes until they just begin to firm.
Notes
Add some Andes mint pieces to the dough for a mint version!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
- Calories: 137
- Sugar: 12 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
Keywords: cracked chocolate cookies, chocolate crinkle cookies