Chocolate Crinkle Cookies

• servings: 20 servings
• active time: 20 minutes
• total time: 2 hours 44 minutes

Ingredients

8 Tbsp salted butter, room temperature ($1.00)

1 cup granulated sugar ($0.36)

2 large eggs ($0.18)

1 tsp vanilla extract ($0.25)

1 ¼ cups all-purpose flour ($0.19)

1/2 cup unsweetened cocoa powder ($0.44)

1 tsp baking powder ($0.06)

1/4 tsp salt ($0.02)

1/2 cup powdered sugar ($0.17)

Directions

Beat the butter an granulated sugar together on high until light and fluffy (2-3 minutes). Add the eggs and vanilla extract and beat on high again until the mixture is light and creamy (another 2 minutes).

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.

Pour half of the flour mixture into the butter mixture and beat on low until incorporated. Add the remaining flour mixture and beat or stir until incorporated again. The dough should be very thick.

Cover the bowl of cookie dough with plastic and refrigerate for two hours or up to two days.

Once ready to bake, preheat the oven to 350ºF. Place the powdered sugar in a bowl for rolling and line a baking sheet with parchment paper. Scoop the cookie dough in 2 Tbsp portions, roll into a ball, then roll to coat in powdered sguar. Place the rolled and coated cookies on the baking sheet 2-3 inches apart. You'll likely need to cook in batches, so keep the remaining dough chilled until ready to roll and bake. Avoid coating the cookies in powdered sugar until just before they go into the oven.

Bake the cookies for 10-12 minutes, or until they're puffed and the powdered sugar is cracked on top. Allow the cookies to cool, then enjoy!

Notes

Shrink cookie size to 1tbsp instead of 2 tbsp

Bake for 14 min to stay soft but fully baked through

Add 3tbsp espresso powder for a fudge coffee cookie!

Nutrition

• Serving Size: 1 cookie
• Calories: 126 kcal
• Total Fat: 5 g
• Sodium: 94 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Protein: 2 g