25 minutes
Chill Time
1 hour
Bake Time
10–12 minutes
Total Time
1 hour 40 minutes
Servings
18–20 cookies
Ingredients
Cookie Dough
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½ cup unsalted butter, melted and cooled
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¾ cup granulated sugar
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¼ cup brown sugar
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1 large egg
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1 teaspoon vanilla extract
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¾ cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup chocolate chips or chunks
Coating
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⅓ cup granulated sugar
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½ cup powdered sugar
Instructions
Prepare the Dough
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In a bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
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Add egg and vanilla extract; mix well.
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Sift in flour, cocoa powder, baking powder, and salt.
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Mix until a thick dough forms.
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Fold in chocolate chips.
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Cover and refrigerate for 1 hour.
Shape the Cookies
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Scoop tablespoon-sized portions of dough.
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Roll each ball in granulated sugar first, then generously coat with powdered sugar.
Bake
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Place cookies 2 inches apart on baking sheet.
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Bake for 10–12 minutes until edges are set and tops crackle.
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Centers should remain soft.
Cool
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Let cookies cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
Notes
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Do not overbake for fudgy centers.
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Chilling the dough is essential for proper crinkles.
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Add espresso powder (½ teaspoon) to intensify chocolate flavor.
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Store cookies in an airtight container.
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