I’m excited for these to join the ranks of my other delicious cookie recipes like Double Chocolate Chip Cookies, Biscoff Cookies, Oatmeal Chocolate Chip Cookies, or Browned Butter Chocolate Chip Cookies.
How to make Chocolate Crinkle Cookies:
Make Cookie Dough: Add butter and chocolate to a microwave safe bowl and microwave on low power, in 20-second intervals, stirring, until melted and smooth. Set aside. Whisk dry ingredients in a bowl: flour, cocoa powder, baking powder, salt. In a mixing bowl combine oil and sugars and mix in eggs. Incorporate sour cream and vanilla then mix in melted chocolate. Stir in dry ingredients, just until combined. Fold in mini chocolate chips. Chill dough in the fridge for at least 2 hours, or overnight. Roll and Bake: Scoop two heaping Tablespoon-size balls of cookie dough to form 18 cookies. Add granulated sugar and powdered sugar to separate small bowls. Roll dough balls in the granulated sugar then powdered sugar and place on a baking sheet, 2 inches apart. Bake for about 14-18 minutes, or until the tops are cracked and no longer look/feel doughy. Remove from oven and cool completely on the baking sheet.
Make Ahead and Freezing Instructions:
To Make Ahead: The cookie dough can be made a day in advance, just wait to roll it in the sugar until ready to bake. To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow to cool completely, then freeze for up to 3 months in an airtight container. This post contains affiliate links.
