These chocolate crinkles have a deep chocolate flavor enhanced with dark brown sugar. They are chewy, chocolatey, and wonderful.
Author: Lucy Brewer
1 1/4cupall-purpose flour
1 1/3cupsdark brown sugar
4ouncesbittersweet chocolatecoarsely chopped
1/2cupgranulated sugarmore as needed
1/2cuppowdered sugarmore as needed
Whisk together flour, cocoa, baking powder, soda, and salt. In another large bowl, whisk together brown sugar and eggs. Add vanilla to eggs.
Combine chopped bittersweet chocolate in a microwave safe bowl with butter and microwave at 50% for about 2 minutes or until melted and combined. Stir to mix well.
Whisk chocolate into egg mixture. Fold in flour. At this point your dough will look more like brownie batter. Place it in the refrigerator and chill for 2-3 hours or even overnight.
When ready to bake, preheat oven to 325. Line cookie sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow bowl and 1/2 cup powdered sugar in another shallow bowl.
Scoop out a tablespoon of dough and roll into a ball. Gently roll ball in the granulated sugar to coat, then place it in the powdered sugar and gently roll to coat well. Place sugar-coated dough balls on cookie sheet, spacing about 2 inches apart. I usually get 11 cookies on a cookie sheet.
Bake about 12 minutes. Cookies will flatten some and the crackles will be shiny and almost appear undercooked.
Allow to cool in pan on a rack for 3 minutes then use spatula to remove cookies to a rack to cool completely.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.