Chocolate Crinkle Cookies
Holiday Chocolate Crinkle Cookies with a twist! Made with Mexican chocolate, these festive cookies are soft, chewy and covered in powdered sugar.
- Prep time
- 1 hr 20 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/2 disc (46 grams) Mexican Chocolate, (ground into a powder in a blender (I used Abuelita brand))
- 1/4 cup 100% unsweetened cocoa powder
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar, (for coating the cookies)
Instructions
- 1
In a large bowl, add the butter, white sugar, ground Abuelita Mexican Chocolate disc and unsweetened cocoa powder. Beat on medium speed with a handheld mixer (or whisk together) until fully combined.
- 2
Add in the eggs one at a time followed by the vanilla extract, beating each until combined. Then add in the flour, baking powder and salt and mix together with a fork until combined and the mixture has formed a dough.
- 3
Form the dough into a large ball and cover it completely with a sheet of plastic wrap or place it in a bowl and cover it it with a towel. Refrigerate for 1 hour until completely chilled through.
- 4
After 1 hour, preheat the oven to 350 degrees. Line a large cookie sheet (or two smaller cookie sheets) with parchment paper. Add the powdered sugar into a small bowl.
- 5
Remove the dough from the fridge and using a tablespoon measure, grab a heaping tablespoon of the dough and form it into a ball. Roll the ball in the powdered sugar until it is completely covered and place it on the cookie sheet. Do this until about 24 cookies are formed.
- 6
Bake for 10 minutes, remove from oven and let the cookies cool on the baking sheet until they reach room temperature. Serve and enjoy!