Sweet, chocolaty and gooey these cookies are great for your upcoming cookie exchange! You’ll love how easy they are to make, and you’re kids may love them more than the other holiday cookies on Santa’s plate. They’re a must for chocolate lovers, and ones that you’re going to love to make each year.
Ingredients
4 oz unsweetened chocolate, chopped
¼ cup butter, cut up into pieces
1½ cups gluten free all-purpose flour
½ cup cocoa powder
2 tsp baking powder
small pinch of salt
4 eggs, large
2 cups sugar
2 tsp vanilla
1½ cups chocolate chips, semi-sweet
½ cup powdered sugar
Instructions
Chop up the unsweetened chocolate and place it and the butter into your double boiler. Melt, stirring frequently, and set aside to cool.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the eggs, sugar, and vanilla until the mixture is lightened in color and slightly thickened. Add the cooled chocolate and mix until combined. Add the dry mixture, mix on low for 2 minutes. Mix in chocolate chips.
Wrap dough in plastic wrap and chill for at least two hours. The dough should be COLD. Roll into small balls and then coat in powdered sugar. Place on a parchment lined baking sheet about 2-3 inches apart.
Bake at 350 until the edges are slightly firm to the touch. The middles will look slightly underdone. In my oven, this took about 11 minutes. Your may take a few minutes less or more. Leave the cookies on the sheet for 2 minutes after removal from the oven, and then carefully transfer to cooling racks.
Chocolate Crinkle Cookies – The Perfect Holiday Classic Cookies
Ingredients
4 oz unsweetened chocolate, chopped
¼ cup butter, cut up into pieces
1½ cups all-purpose flour
½ cup cocoa powder
2 tsp baking powder
small pinch of salt
4 eggs, large
2 cups sugar
2 tsp vanilla
1½ cups chocolate chips, semi-sweet
½ cup powdered sugar
Instructions
Chop up the unsweetened chocolate and place it and the butter into your double boiler. Melt, stirring frequently, and set aside to cool.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the eggs, sugar, and vanilla until the mixture is lightened in color and slightly thickened. Add the cooled chocolate and mix until combined. Add the dry mixture, mix on low for 2 minutes. Mix in chocolate chips.
Wrap dough in plastic wrap and chill for at least two hours. The dough should be COLD. Roll into small balls and then coat in powdered sugar. Place on a parchment lined baking sheet about 2-3 inches apart.
Bake at 350 until the edges are slightly firm to the touch. The middles will look slightly underdone. In my oven, this took about 11 minutes. Your may take a few minutes less or more. Leave the cookies on the sheet for 2 minutes after removal from the oven, and then carefully transfer to cooling racks.
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com
