SNOW-COVERED CHOCOLATE COOKIES

Snow Covered Chocolate Crinkle Cookies

Course: Cookies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill the dough: 45 minutes
Total Time: 27 minutes
Servings: 18 cookies
Author: Marvellina
Learn how to make these soft and chewy chocolate crinkle cookies. Perfect as Christmas edible gifts.
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Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet chocolate melted and cooled
  • 1 tablespoon milk
  • Confectioners' sugar for coating

Instructions

  • 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