Chocolate crinkle cookies are a unique but simple take on chocolate cookies with a fun, crinkly exterior. Soft inside, crispy outside, and 100% addictive!
Melt the chocolate and butter together using a double boiling method (bring water to a simmer in a pot, and place a metallic bowl on top of it, so it heats from the steam - add the chocolate and butter to the metal bowl).
Beat the eggs and sugar with an electric mixer until creamy. Add the chocolate mixture and vanilla to the beaten eggs.
Whisk the flour and baking powder together. Add it to the chocolate mixture and mix with a wooden spoon, just until combined.
Cover the cookie dough and freeze for 20 minutes.
Preheat oven to 350ºF. Cover a cookie sheet with parchment paper. Place the powdered sugar on a plate.
Form balls with the cookie dough and roll them in the icing sugar to cover completely. Place them on the parchment-covered cookie sheet about 1 inch apart.
Bake for 10 to 13 minutes in the preheated oven.
Cool and serve.
Notes
Room temperature storage: Store in a covered container for up to 2 to 3 weeks.
Fridge storage: If you want them to stay fresh for longer, they can last for up to 2 months in the fridge.
Freezer storage: You can freeze them for up to 8 to 12 months.