Chocolate Crinkle Cookies
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 9 min @ 350° |
| Source | FiveSilverSpoons.com |
| Yield / serves | 2 dozen |
| Rating | Very good |
Ingredients
- 1 stick butter, softenedd
- 1/2 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup mini chocolate chips (or regular size chips)
- 24 candy cane swirled hershey kisses
Preparation
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer, mix together the butter, sugar, and brown sugar on medium high until light and fluffy. This should take about 2 minutes.
Add in the eggs, vanilla extract and peppermint extract. Mix on medium until the batter has lightened in color. This should take about 2-3 minutes.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Toss and stir in the chocolate chips to the dry mixture.
Add the dry ingredients into the wet ingredients and mix until just combined.
Cover mixing bowl with saran wrap and refrigerate for 15 minutes. This will help baking the rolling the dough balls easier.
Pour powdered sugar into bowl. Scoop out about a tablespoon size of dough and roll into a ball with your hands. Roll dough ball in powdered sugar.
Place dough balls on prepared baking sheet about 2 inches apart. The cookies puff up and spread on the sheet.
Cook in preheated oven for 9 minutes. Do not overbake. You want to retain the yummy fudgy texture.
Remove cookie tray from oven and immediately press Hershey kisses into the middle of cookies. Cool cookies on tray for about 5 minutes, then transfer cookies to wire rack for further cooling.
