Bake rich, brownie-like chocolate cookies coated in a cracked, powdered sugar shell for a festive look.
Author:Claire
Prep Time:20 min
Cook Time:12 min
Total Time:2 hr 32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup powdered sugar, for rolling
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
Cover the dough and chill in the refrigerator for at least 2 hours. Chilling helps achieve the crinkle effect.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place the 1/2 cup of powdered sugar in a shallow dish.
Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the powdered sugar until completely coated.
Place the coated dough balls 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Do not overbake for fudgy results.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cracks will deepen as they cool.
Notes
For the best crinkle effect, make sure the dough is well-chilled and roll the dough balls generously in powdered sugar before baking.
If you are looking for simple meal planning ideas for holiday baking, these cookies are a great addition.
If you prefer a deeper chocolate flavor, use Dutch-processed cocoa powder.