Usually I reserve these cookies for the fall or winter, since they’re perfect for cookie trays or exchanges. But, I was really craving chocolate, and since they only take about 10 minutes to bake I figured it’d be worth it to turn the oven on. (You’ll be happy to know that our air conditioning has since been fixed, and much baking has ensued.) These crinkle cookies really are perfect any time if you’re a serious chocolate lover. I also call them “fudge cookies” because they’re quite dense; they definitely satisfy my craving for chocolate.
- 8 ounces semisweet chocolate pieces
- 4 tbsp unsalted butter
- 1/2 cup sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- Powdered sugar for rolling the batter in
Using a double boiler, melt the chocolate and butter together. Remove from heat once melted.
Beat the eggs and sugar until fluffy. Then, beat in the vanilla extract. Stir in the chocolate mixture.
Mix together the flour, salt, cinnamon, and baking powder in a medium bowl.
Add the flour mix to the chocolate mix. Cover and refrigerate 3-4 hours or overnight, so that the batter is firm enough to shape into balls. I left mine overnight, so I needed to heat it up a bit in the microwave the next day – about 15 seconds just to get the dough malleable again should do the trick.
When you’re ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper and fill a shallow bowl with powdered sugar. Form balls of dough about 1 and 1/2 inches in diameter, and then roll the dough balls in the powdered sugar until they are completely coated.
Place the balls of dough on the baking sheet about 1 and 1/2 inches apart.
Bake 10-12 minutes until the edges are firm but the centers are still soft. Do not overbake! Make sure to move them to a wire rack after they come out of the oven.
Makes about 2 dozen cookies.