🍪 The Ultimate Fudgy Chocolate Crinkle Cookie 🍪

The Ultimate Fudgy Chocolate Crinkle Cookie

Ingredients:

·      1/2 cup good quality butter, room temperature

·      1/2 cup granulated sugar

·      1/2 cup packed dark (or light) brown sugar

·      1 large egg, room temperature

·      1 teaspoon pure vanilla extract

·      1 cup all-purpose flour

·      1/2 cup + 3 tablespoons unsweetened cocoa powder (Dutch-process preferred)

·      1 teaspoon baking soda

·      1/8 teaspoon kosher sea salt

·      ¾ cup mini semi-sweet (or less sweet) chocolate chips

·      1 cup powdered sugar (for coating cookie before baking)

Even Coco Loved Them!

Directions:

1.    In a large bowl using hand beaters, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.

2.   Add the egg and vanilla extract and then beat on high speed until combined. Using a spatula, scrape the sides and bottom of the bowl as needed.

3.   In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.

4.   With the beaters running on low speed, slowly add the mini chocolate chips…then pour the dry ingredients into the wet ingredients. Beat on low until thoroughly mixed... but don’t overmix! The cookie dough will be thick and sticky.

5.   Cover dough tightly and chill in the refrigerator for at least 3 hours. Chilling is mandatory for this sticky cookie dough.

6.   Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

7.   Scoop and roll dough into balls, about 1-inch balls. I don’t like to make them very big! Roll each ball in the sugar mixture. Don’t be shy here! A good amount of powdered sugar is helpful for the crinkle effect! Press the cookie down so it is flattened (my personal preference).

8.   Place 1-2 inches apart on the baking sheets. Bake the cookies for 8-9 minutes or until the edges appear set and the centers still look soft.

9.   If they aren’t really spreading by minute 6 or 7, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.

10. Cool cookies for 5 minutes on the baking sheet and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.

11.  Cookies stay fresh covered at room temperature for up to 1 week.

Tip: If you make the cookies larger, you will need to bake them for lo