Woman’s Day December 2013
I know I’ve been on a healthy overhaul for the past couple of weeks, but that doesn’t mean I don’t crave some of my favorite desserts from time to time. This week, I’ve been thinking about these Chocolate Brownie Crinkle Cookies almost daily. I made them just before the holidays and they were gobbled up so fast. They tasted like little brownie bites with a heavenly coating of confectioner’s sugar. You can’t just eat one – I swear. Try it. Can’t do it.
My toddler helped me make these and they hardly take any time at all to make. I’m thinking I might see a cheat day in my future to get my mind off these indulgent chocolate poppers!
Try ‘em and let me know what you think!
- 4 oz bittersweet chocolate, chopped
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup confectioners’ sugar, plus more for rolling
- Line 2 baking sheets with parchment paper. Melt chocolate according to package directions and let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Place the confectioners’ sugar in a small bowl. Drop a slightly heaping Tbsp of dough into the confectioners’ sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
- Heat oven to 350°. Lightly toss the chilled cookie dough balls in confectioners’ sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are cracked and puffed and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.