Chocolate Crinkle Cookies are magical cookies that crack as they bake exposing the chocolate fudgy inside. This recipe uses two types of sugars for the dough to create a fudgy brownie in cookie form. The dough needs to be refrigerated at least 4 hours to harden. The dough can be refrigerated for a couple of days. Using a cookie scoop is recommended but not necessary.
Scoop out a small ball of dough (about 1 tablespoon) and drop right into confectioners sugar. You can roll using just one finger which will form into a perfectly coated ball. Or, you could roll the dough into balls with lightly oiled hands. Coat each ball thoroughly in the confectioners sugar before placing onto lined baking sheets. The balls should be completely white.
Bake for 10 minutes and no more. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
Dough can be frozen for months and remain somewhat soft in the freezer.
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