Baking Time: 12 to 15 minutes
Any cookie partnered with chocolate is our number one vote with the War Eagle team, so we’ve decided to make some new memories with our kids: Chocolate Crinkle Cookies – join us!
- 1-1/2 cups WEM Organic Unbleached All-Purpose Flour
- 3/4 cup sugar
- 1-1/2 tsp baking powder
- 3/4 tsp salt
- 6 Tbsp unsalted butter, melted and cooled to room temperature
- 3/4 cup cocoa powder
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 3/4 cup confectioners’ sugar, for coating cookies
In a large bowl, combine flour, sugar, baking powder, and salt. Set aside. Scrape melted butter into a smaller bowl with a spatula then add the cocoa powder. Stir until combined and smooth. Mix vanilla extract with eggs, then whisk into cocoa butter mixture.
Add wet mixture to dry flour mixture and mix thoroughly until a consistency of stiff batter. Fold in chocolate chips. Refrigerate dough for 15 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or lightly grease them.
Pour confectioners’ powdered sugar into a small bowl. Scoop dough by teaspoons, roll into balls, and drop into powdered sugar, rolling around to cover completely. Place on prepared baking sheets 1-1/2 inches apart.
Bake cookies for 12 to 15 minutes. The cookies will spread, puff and form cracks. The longer you cook them, the crispier they will become. Let cool 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely.