These chocolate crinkle cookies are one of my favourite cookies to make for Christmas. They are rich and chocolaty and are a great indulgence with a hot beverage.
4oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
4 large eggs
2 cups granulated sugar
1 tsp vanilla extract
1 1/2 cups miniature semisweet chocolate chips
1/2 cup confectioner’s sugar
Place the chocolate and butter in the top of a double boiler placed over simmering water.
Stir gently until the butter and chocolate melt.
Remove from the heat and set aside to cool slightly.
In a bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, cream together the eggs, granulated sugar and vanilla extract for approximately 3 minutes until light in colour and thick.
Stir in the chocolate mixture until combined.
Add in the dry ingredients and beat until incorporated.
Mix in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls (about 2 hours).
Preheat the oven to 325F.
Line a baking sheet with a non-stick liner.
Sift the confectioner’s sugar into a small bowl.
Roll a rounded tablespoon of cookie dough between your palms into a 1 1/2″ ball.
Roll the ball in the confectioner’s sugar and place on the baking sheet (3 inches apart).
Bake for 13 – 17 minutes until puffed and crinkled.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.