Also known as Chocololate Crackle Cookies, these cookies are your essential chocolate-y goodness. I like to stick a Hershey's Chocolate Kiss in the centre right after I take them out of the oven to make them look extra fancy, but I leave a few without the Kiss too, for anyone who can't handle THAT much chocolate. These are SUPER SIMPLE to make. I made the dough a day ahead, and I also freeze the cookies after I make them so they stay fresh until the holidays.
What makes these cookies so easy: no cut-outs, no decorating, no rolling.
And so, without further ado, my second recipe IS...
Chocolate Crinkle Cookies
2/3 Cup Semi sweet chocolate chips
1/4 cup unsalted butter, cubed
3/4 cup all-purpose flour
1/4 cocoa powder, sifted
1/2 tsp baking powder
1/2 tsp powder soda
1/4 tsp salt
1/3 cup packed light brown sugar
2 tbsp milk
1 tsp vanilla
1/2 cup icing sugar, sifted
In large heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter stirring until smooth, about 3 mins. Let cool slightly.
In bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
Whisk egg, brown sugar, milk and vanilla into cooled chocolate mixture; stir in flour mixture. Cover and refrigerate for 2 hours (you can also refrigerate up to two days!)
Preheat overn to 325F. Line baking sheet with parchment paper.
Roll half the dough by heaping 1 tbsp into 12 balls. Roll each ball in icing sugar, repeat coating once. Arrange on prepared pan.
Bake until tops are crackles and no longer shiny, 11-13 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely. Repeat with remaining dough and icing sugar.