Chocolate Crinkle Cookies Recipe

Makes about 48 cookies

Introducing our irresistible Chocolate Crinkle Cookies, a delightful one-bowl creation from the cookbook All the Sweet Things by Renée Kohlman. Incredibly easy to whip up with just a large saucepan, this recipe promises a delicious blend of chocolatey goodness and fudgy centres. Renée has added espresso powder for that extra kick, perfect for when a no-coffee-in-the-house emergency strikes. Don’t worry if you don’t have espresso powder; these cookies are equally excellent without it. Ideal for the holiday season, prepare the dough in the evening and bake them off the next morning while enjoying your favourite Christmas tunes. Soft, fudgy, and visually stunning with their crackled tops, these cookies add a touch of drama to any cookie plate or exchange.

INGREDIENTS

1/4 cup unsalted butter
1 1/4 cups dark chocolate chunks or chips
2 tsp instant espresso powder
1/4 cup granulated sugar
2 large eggs, at room temperature
1 (10 oz) can sweetened condensed milk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 1/2 cups dark chocolate chunks or chips
3/4 cup icing sugar

RECIPE

Melt the butter with the chocolate in a large saucepan over medium heat. Add the espresso powder, remove the pan from the heat and stir in the sugar and eggs, one at a time, with a wooden spoon, stirring well after each addition. Let the mixture cool for 5 minutes. Beat in the condensed milk and vanilla. Add the flour, baking powder and salt and then the chocolate chunks. Mix well to combine. The dough will be soft. Scrape it into a bowl and cover tightly with plastic wrap.
Refrigerate it overnight, or for at least 3 hours.
Preheat the oven to 350°F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper.
Sift the icing sugar into a shallow bowl. Between the palms of your hand, roll pieces of chilled dough to form 11/4-inch balls. Drop the balls into the icing sugar and toss lightly until well coated. Place the cookies on the prepared baking sheets about 2 inches apart and flatten just slightly. Bake each sheet separately for 8–10 minutes, until the cookies feel slightly firm in the centre. Let the cookies cool on the baking sheet on a wire rack for 5 minutes, then transfer them to the wire rack to cool completely.
Store in an airtight container for up to 5 days, or freeze for up to 2 months.