Chocolate Crinkle Cookies
Makes about 2 1/2 dozen
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- 1 (8-ounce) bar semisweet chocolate, chopped
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 cup firmly packed dark brown sugar
- 1/2 teaspoon orange extract
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1/2 cup dark chocolate cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1 cup confectioners’ sugar
- In a small microwave-safe bowl, cook chocolate on HIGH in 30-second intervals, stirring between each, until melted and smooth (about 1 1/2 minutes total).
- In a large bowl, beat butter, 1/2 cup granulated sugar, brown sugar, and extract with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in melted chocolate until well combined. Refrigerate dough until firm, about 2 hours.
- Preheat oven to 350º. Line baking sheets with parchment paper.
- In a small bowl, place remaining 1 cup granulated sugar. In another small bowl, place confectioners’ sugar. Using a 2-tablespoon spring-loaded scoop, scoop dough into granulated sugar, and roll until coated. Roll dough in confectioners’ sugar until coated. Place dough 2 inches apart on prepared pans.
- Bake until surface of cookies are cracked and edges look dry, 15 to 17 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.
- Cookies can be baked and frozen for up to 1 month. Let them thaw at room temperature for 30 minutes before serving.
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