Chewy. Chocolatey. Fudgey. The chocolate crinkle cookie. Really, it’s a brownie in an easy to eat cookie-form. No waiting to cool before you can cut into squares, although I do suggest you wait a minute or two, as the interior is molten lava hot.
After Andrew told me that I never make any cookies that he likes, I decided a chocolate-fix was in order. Andrew’s verdict? “These are the best cookies you’ve ever made. Seriously, they are!” And, the husband? Normally not a chocolate fan, he ate one before his breakfast, another when we were unloading groceries, and I saw the tell-tale signs of a powdered sugar mustache after lunch.
There are innumerable versions of this cookie. Many use shortening or oil, but I’m a butter kind of gal, so I bypassed all of those and went with KAF version.
If you’d like to join in the hop, please contact Brenda from Meal Planning Magic via email. We post a delicious treat every Thursday through December 13th, and we’d love to have you join us.
1/2 cup unsalted butter
2/3 cup sugar
3 large eggs
2 teaspoons vanilla
1 teaspoon espresso powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups flour
Powdered sugar (for coating)
- Place the chocolate and butter in a small saucepan or microwave-safe bowl, and heat or microwave till the butter melts.
- Remove it from the heat, and stir until the chocolate melts and the mixture is smooth.
In a separate bowl, beat together the sugar, eggs, vanilla and espresso powder.
- Stir in the chocolate mixture, baking powder, salt, additional chocolate chips, and flour.
- Chill the dough for 2 to 3 hours, or overnight.
Put 1 cup of powdered sugar into a shallow bowl.
- Using a small cookie scoop or a spoon, portion dough and roll into balls.
- Drop the dough balls into the powdered sugar as you go.
- Be careful, as if you put too many in the powdered sugar at once, they will stick together.
- Place the coated dough balls on a lightly greased or parchment-lined cookie sheet, leaving about 1 1/2 inches between them.
- Bake the cookies at 325 for 10 to 12 minutes, switching the position of the pans (top to bottom, and front to back) midway through the baking time.
- Allow to cool before moving to a platter.