Prep Time:30 minutes + 30 minutes – 1 day chilling
Cook Time:11-12 minutes
Total Time:41-42 minutes + 30 minutes – 1 day chilling
Yield:42 cookies 1x
These confectioners’ sugar-dusted, rich, chewy chocolate crinkle cookies will make you dream about snow falling during prime cookie season.
4 ounces unsweetened chocolate, roughly chopped
4 extra-large eggs at room temperature
1 teaspoon vanilla extract
1–3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1–1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1/2 cup vegetable oil
1–3/4 cups granulated sugar
1 cup confectioners’ sugar, sifted
In a medium saucepan, bring 1 inch of water to a low simmer. Place the chocolate in a heatproof bowl over the saucepan without the water touching the bottom. Stir occasionally until the chocolate has melted. Keep warm.
In a small bowl, whisk to gather the eggs vanilla extract.
In a medium bowl, combine the flour, cocoa powder, baking powder and both salts.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil and granulated sugar for 1 minute on low speed. Pour in the melted chocolate and mix until combined, about 30 seconds.
Use a spatula to scrape the bottom and sides of the bowl. On medium speed, beat in the eggs, one at a time, about 5 seconds per egg. After the eggs have been added, beat for an additional 20-30 seconds until fully combined.
Add the dry ingredients and mix for 30 seconds until a shaggy dough forms. Remove the bowl from the stand mixer. Bring the dough together with your hands and cover the bowl with plastic wrap. Refrigerate until firm, at least 30 minutes or overnight.
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment.
Place the confectioners’ sugar in a bowl. Portion the dough using a 3/4-ounce (1-1/2-tablespoon) ice cream scoop. Roll the balls in the sugar and place them 2 inches apart on the prepared sheet pans. Sprinkle each one with a pinch of confectioners’ sugar.
Bake the cookies for 8 minutes, rotate the sheet pan and bake for an additional 3 to 4 minutes until crinkled and set in the middle. Cool the cookies on the pan for 1 to 2 minutes before transferring to a wire rack to cool completely.
Store in an airtight container up to 3 days. The dough can be kept in the refrigerator up to 1 week.