Chocolate Crinkle Cookies
Classic holiday recipe with soft chewy, chocolate cookies dipped in powdered sugar
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 2/3 cup cocoa powder
- 2/3 cup semisweet chocolate chips
- 1/2 cup unsalted butter room temperature
- 2 large eggs
- 2 tsp. instant coffee
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder and salt.
- In a small bowl, dissolve the instant coffee in 4 Tbsp. of hot water.
- In a microwave-safe bowl, melt the butter. Stir in the coffee mixture, cocoa powder, eggs and vanilla.
- Stir the flour mixture into the wet ingredients until incorporated. Fold in the chocolate chips.
- Using a 1 Tbsp. cookie scoop, form the cookie dough into balls. Roll the dough balls in the powdered sugar. Shake to remove excess sugar. Roll them a second time, and place them onto the prepared baking sheet.
- Bake for 12-14 minutes. They will look slightly underbaked in the center. This is okay. They will finish baking on the cookie sheet. Let the cookies cool completely on the baking sheets before transferring to a wire rack.
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