Crisp on the outside, delightfully chewy on the inside, these Chocolate Crinkle Cookies are just perfect for an after school (or work!) snack with a cold glass of milk. I definitely suggest dunking!
I cannot take credit for this recipe; I do not know where it came from. I was going through my recipe box the other day--the one where I toss scraps of paper that I jotted down the recipe on into--and found it half way through the pile.
Chocolate Crinkle Cookies
from the depths of Michelle's box of accumulated recipes
1/2 cup butter, melted
1 1/4 cups sugar
2 eggs
2 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
Additional sugar for rolling
1. Combine flour, baking soda, salt and cocoa and set aside. Mix butter and sugar together until well combined. Beat in eggs one at a time and stir in vanilla. Mix in dry ingredients. Cover bowl and refrigerate dough for two hours (I refrigerated it overnight.)
2. When ready to bake, preheat the oven to 350. Shape dough into smooth, 1 inch balls and roll in sugar. Place on a greased (or parchment covered) baking sheet and flatten slightly. Bake for 10-12 minutes.
3. Cool on pan for 1 minute and then remove to wire rack to cool completely.
