Learn how to make these soft and chewy chocolate crinkle cookies. Perfect as Christmas edible gifts.
The inspiration to make these cookies came from Martha Stewart’s website. There was espresso in the original recipe and I didn’t use that in mine. I like how the cookies are rolled in confectioners sugar before baking and when you bake them, they crack open making them look like a snow-covered mountains 🙂 The best part is, it tastes so moist, rich and simply decadent!!!
Snow Covered Chocolate Crinkle Cookies
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack