These are basically brownies in cookie form – so fudgy, chewy, and chocolatey! Warm from the oven the mini chocolate chips inside are melty and gooey, and pretty much completely irresistible. But rest assured, even when they cool to room temperature, the cookies stay perfectly chewy.
By Tracey
Triple-Chocolate Crinkle Cookies
barely adapted from Williams-Sonoma
Ingredients:
- 4 oz unsweetened chocolate, finely chopped
- 1/4 cup (4 tablespoons) unsalted butter
- 1 1/2 cups (7 1/2 oz) all-purpose flour
- 1/2 cup (1 1/2 oz) Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 4 large eggs
- 2 cups (16 oz) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1/2 cup (2 oz) confectioners’ sugar
Directions:
Add the unsweetened chocolate and butter to a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Set aside to cool slightly. Meanwhile, in a medium bowl, sift together the flour, cocoa powder, baking powder, and salt (I highly recommend sifting cocoa powder to make sure you get rid of the lumps).
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar and vanilla on medium speed for about 3 minutes, or until very pale yellow in color and thick. With the mixer on low, add the melted chocolate mixture and beat until incorporated. With the mixer still on low, gradually add dry ingredients, mixing just until combined. Stir in the mini chocolate chips. Cover the bowl and refrigerate the dough for 2 hours.
About 30 minutes before you’re reading to bake, preheat oven to 325 F. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a wide, shallow bowl.
Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the dough into rounded tablespoons then roll in the confectioners’ sugar. Place on the prepared baking sheets, spacing the cookies about 2 inches apart. Use the bottom of the glass to press down on the cookies and flatten them just slightly.
Bake one sheet of cookies at a time for about 13-14 minutes, or until the tops are puffed and feel set. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes, then remove them to the rack to cool completely. Repeat with remaining dough. Store the cookies in an airtight container at room temperature.
Makes about 36-40 cookies.
