These Chocolate Crinkle Cookies are loaded with dark chocolate for a rich, yummy taste. Serve with a tall, cold glass of whole milk.

Ingredients:

113g unsalted butter, room temperature

100g granulated sugar

100g packed light or dark brown sugar

1 large egg

1 teaspoon pure vanilla extract

125g all-purpose flour

51g unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

180g 811 Callebaut callets

For Rolling:

50g granulated sugar

50g powdered sugar

Method:

  1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, 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. Scrape down 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. Slowly pour into the wet ingredients. Beat on low until combined
  5. Mix in the chocolate chips.
  6. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  7. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. This makes the chilled cookie dough easier to scoop and roll.
  8. Line large baking sheets with parchment paper.
  9. Scoop and roll dough into balls, about 1.5 Tablespoons of dough each.
  10. Roll each ball very lightly in granulated sugar, then generously in the confectioners’ sugar.
  11. Place 3 inches apart on the baking sheets.
  12. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.

    Store cookies in an airtight container.

    Freeze cookies balls prior to sugar rolling if desired. Roll in sugars after defrosting.

    Chocolate Crinkle Cookies