Chocolate Crinkle Cookies
These simple chocolate crinkle cookies require only four ingredients, using a boxed brownie mix as a clever base for a quick and impressive treat. The dough is chilled, rolled in confectioners' sugar, and baked until perfectly cracked and chewy. Ideal for holiday gatherings or a sweet snack, this recipe yields a generous batch of bakery-style cookies with minimal effort. You'll achieve about 46 delicious, fudgy cookies that are sure to be a hit.
Ingredients
- 8 tablespoons (113 g) melted unsalted butter or neutral oil such as vegetable oil
- 1 large egg
- 1 (20-ounce; 567 g) package dark chocolate brownie mix (such as Ghirardelli)
- 3/4 cup confectioners' sugar (3 ounces; 90 g), for rolling
Method
- Combine the melted butter and egg in a large bowl, whisking until smooth. Mix in the brownie mix thoroughly, stirring until a cohesive dough forms with no dry spots. Cover the bowl and place it in the refrigerator to chill until the dough is firm and not sticky, which should take about 30 minutes.
- As the dough chills, move an oven rack to the centre position and heat your oven to 350°F (175°C). Prepare two rimmed baking sheets by lining them with parchment paper. Pour the confectioners' sugar into a separate medium bowl.
- Scoop out 12 heaping tablespoon-sized portions of dough using a cookie scoop or spoon. Roll each portion between damp hands to form smooth balls. Roll each ball generously in the confectioners' sugar, pressing gently so the sugar sticks, and do not shake off the excess. Place the 12 coated balls on one prepared sheet, leaving about 2 inches between them.
- Bake the cookies for about 10 minutes, rotating the sheet halfway through, until they are puffed, cracked, and the edges are set while the centres remain soft. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, approximately 15 minutes.
- While the first batch bakes, prepare another 12 dough portions, coat them in powdered sugar, and arrange them on the second baking sheet. Bake cookies in batches of 12, keeping any unused dough covered and refrigerated, until all the dough is used, resulting in about 46 to 48 cookies total.
Nutrition (per serving)
Sodium101000 mg
Recipe details
CategoryDessert
Cuisineamerican
AuthorLeah Colins
