One of my favorite things: Chocolate. One of my least favorite things: Scrolling forever to find a recipe on a website. The recipe is pretty straight forward and delicious. You can make them for that upcoming party, or for a night alone with a bowl of milk. You know, like cereal, but adult sized.
I would love to see how your turn out! Share online and tag @mamalovesto #mamalovesto
Chocolate Crinkle Cookies
Prep time: 02:20
Cook time: 00:15
4 oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 all-purpose flour
1/2 cup dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 1/2 cups miniature semisweet chocolate chips
1/2 cup confectioners' sugar
Melt chocolate and butter with double boiler. Heat, stirring often. Remove and set aside to cool slightly. In a bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl, combine the eggs, granulated sugar, and vanilla. Using a wire whisk, beat until light in color and thick, about 3 minutes. Stir in melted chocolate mixture with wooden spoon. Add the dry ingredients and beat until incorporated. Stir in chocolate chips.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours. Position a rack in the middle of the oven, and preheat to 325F. Line the rimless baking sheets with parchment paper. Sift confectioners' sugar into a small bowl.
Roll a tablespoon of dough between your palms into a 1 1/2 inch ball and roll the ball in confectioners' sugar. Place the cookies 3 inches apart on prepared baking sheets. Make sure to set firmly onto baking sheets so they won't roll.
Bake cookies, 1 sheet at a time, 13-17 minutes. Let cookies cool on baking sheets for 5 minutes.