Chocolate Crinkle Cookies

🥄 Ingredients

• 1/4 cup unsalted butter (melted)
• 1/2 cup granulated sugar
• 1/2 disc (46 grams) Mexican Chocolate, (ground into a powder in a blender (I used Abuelita brand))
• 1/4 cup 100% unsweetened cocoa powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar, (for coating the cookies)

👨‍🍳 Instructions

1. 1

   In a large bowl, add the butter, white sugar, ground Abuelita Mexican Chocolate disc and unsweetened cocoa powder. Beat on medium speed with a handheld mixer (or whisk together) until fully combined.

2. 2

   Add in the eggs one at a time followed by the vanilla extract, beating each until combined. Then add in the flour, baking powder and salt and mix together with a fork until combined and the mixture has formed a dough.

3. 3

   Form the dough into a large ball and cover it completely with a sheet of plastic wrap or place it in a bowl and cover it it with a towel. Refrigerate for 1 hour until completely chilled through.

4. 4

   After 1 hour, preheat the oven to 350 degrees. Line a large cookie sheet (or two smaller cookie sheets) with parchment paper. Add the powdered sugar into a small bowl.

5. 5

   Remove the dough from the fridge and using a tablespoon measure, grab a heaping tablespoon of the dough and form it into a ball. Roll the ball in the powdered sugar until it is completely covered and place it on the cookie sheet. Do this until about 24 cookies are formed.

6. 6

   Bake for 10 minutes, remove from oven and let the cookies cool on the baking sheet until they reach room temperature. Serve and enjoy!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.