Baked by an Introvert
Jen Sobjack
These chocolate crinkle cookies are traditional Christmas cookies that resemble homemade brownies. They are rich, fudgy, and have soft-baked centers. With a dusting of confectioners sugar, they are festive and delicious.
In a 2 quart saucepan, heat granulated sugar, butter, and chocolate over medium heat. Stir until butter and chocolate are melted then remove from heat.
Stir in the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Add the flour mixture and stir until no streaks of dry flour are visible. Transfer dough to a medium bowl, cover with plastic wrap, and chill for 4 hours or overnight.
Using a 1-tablespoon cookie scoop, scoop out clumps of the chilled dough and roll them into 1-inch sized balls using your hands. Roll the balls in the powdered sugar and place them on the prepared cookie sheets spaced 2-inches apart.
Bake for 10-12 minutes. Do not overbake. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.