Smelling Salts Journal’s 12 Days of Holiday Baking continues with these Chocolate Chip Crinkle Cookies!

If you like the look of a snowball cookie but aren’t keen on the spice of a Pfeffernüsse, this gorgeous chocolate chip crinkle cookie might just become your go-to.

I mean, just look at these beauties!
Let’s cut straight to the recipe!

Print Recipe

5 from 1 vote

Chocolate Chip Crinkle Cookies

Servings: 3 dozen cookies

Ingredients

• 1 2/3 cups all-purpose flour
• 1/3 c cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 c semi-sweet chocolate chips
 for melting
• + 3/4 c or the rest of a 350g bag semi-sweet chocolate chips for the cookies themselves
• 1/2 c unsalted butter
• 2/3 c sugar
• 3 eggs
• 2 tsp vanilla
• 1 c icing sugar to coat

Instructions

• Place flour, powders and salt in a bowl and whisk to combine.
• In a mixing bowl, whisk sugar, eggs, and vanilla.
• In a heat-proof bowl perched over a pot of boiling water, melt the 1 1/4 c semi-sweet chocolate chips and 1/2 c butter, whisking to combine.
• Cool chocolate mixture slightly.
• Whisk chocolate mixture into sugar mixture until combined.
• Gradually incorporate flour mixture with a spatula.
• Add the reserved chocolate chips.
• AT THIS POINT, THE MIXTURE WILL LOOK MORE LIKE CAKE BATTER THAN COOKIE DOUGH!
• Cover and refrigerate for 1-3 hours until stiffened [as if you were making truffles!]
• Place icing sugar in a small bowl.
• Heat oven to 350.
• With a large tablespoon, form the cookie dough in balls.
• Drop each dough ball into small bowl of icing sugar.
• Coat with icing sugar using a small spoon.
• Place coated cookie balls onto parchment lined cookie sheets.
• Bake for 10 minutes, rotating after 5 minutes if desired.
• Remove cookies on parchment to wire racks and cool completely.
• Serve or store in an airtight container.
  

Don’t forget to join me on December 1st for my 2017 Advent Calendar!