Double Chocolate Crinkle Cookies
Level: Easy | Yield: 24 cookies
Nutritional Analysis Per Serving (1 of 24 servings):
Calories 119 | Total Fat 5 g | Saturated Fat 3 g
Carbohydrates 18 g | Dietary Fiber 1 g | Sugar 11 g
Protein 2 g | Cholesterol 24 mg | Sodium 70 mg
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup white chocolate chips
- 1 cup confectioners' sugar
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the melted butter and beaten eggs, stirring until well blended. Fold in the white chocolate chips. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350F. Line two baking sheets with parchment paper. Place the confectioners' sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in the sugar. Arrange on sheets, 1 inch apart.
- Bake until puffed and tops have cracked, about 10 minutes. Cool on sheets for 2 minutes, then transfer to a wire rack. Store in an airtight container up to 1 week.
Recipe courtesy Recipe Iseasy Kitchen. Photograph by Steve Giralt. Whip up these fudgy, crackly delightstheir snowy sugar coating hides a molten chocolate heart that melts in your mouth, perfect for holiday baking or any cozy craving!
