These cookies speak for themselves. They are so incredibly chocolatey. Not to mention how pretty they look right out of the oven.
Chocolate Crinkle Cookies
4 oz semi-sweet chocolate (in reality, anything will do)
2 tbsp salted butter
1/4 cup sugar
1 tbsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1. Gather all the leftover chocolate you have. I had about 1 oz 60% cocoa Ghirardelli chocolate pieces, 2.5 oz Baker’s semi-sweet baking chocolates, and then 1/2 oz semi-sweet chocolate chips. Woo.
2. Add two tablespoons of butter to your chocolate and zap it in the microwave for about 30 seconds. The butter will melt but the chocolate may not.
3. That’s why you should stir it until silky and incorporated. Set aside.
4. In a separate bowl, combine the sugar, vanilla and egg.
5. And beat it. Please welcome my new Black & Decker hand mixer. Hello hand mixer, my terribly tired and calloused hands are glad you are a part of the family now.
6. Add in the flour, cinnamon, baking powder and salt. Beat until well mixed. Cover with plastic wrap and set in the fridge for 3-4 hours, or overnight.
7. Remove and start forming the dough into balls. Preheat oven to 325 degrees. My little brother did most of the ball-forming for I had to continue the cookie making at my parents house for lack of time.
8. Add about 1/2 cup powdered sugar to a ziplock bag and start dropping the little dough balls into it. Shake the bag to coat.
9. Remove from bag and set on parchment paper-lined baking sheet about 2″ apart.
10. With the bottom of a cup or a spoon, flatten the balls slightly. Place in the oven and bake for 10-12 minutes.
11. See? They instantly look delicious. Wait about 5-10 minutes for them to cool down first though.
Man oh man. My mom has some pretty swanky dishes. Like this one. They make my cookies look oh so delectably elegant. Enjoy!