rich, chocolate fudge crinkle cookies for your holiday dessert table
yield: approximately 36 cookies
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar
4 large eggs
1 ½ tsp pure vanilla extract
1 ½ tsp pure almond extract
2 1/2 cups all-purpose flour
1 cup cocoa powder
1 tbsp baking powder
2 tsp kosher salt
6 oz semi-sweet chocolate chips
1 cup powdered sugar, or as needed
Combine the butter, granulated sugar, and brown sugar in the bowl of a stand mixer. Using a paddle attachment, cream the butter with the sugars until smooth and fluffy.
Mix in one egg at a time until incorporated, scraping down the sides and bottom of the bowl as needed. Add the vanilla extract and almond extract.
In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add half of the dry ingredients to the wet ingredients and mix on low speed. Add the remaining dry ingredients and mix on low speed again. Increase the speed and mix until just incorporated, scraping down the sides and bottom of the bowl as needed.
Add the chocolate chips at the very end and mix for a second or two until just combined. Don’t overmix the dough. Cover the dough and chill for an hour.
Preheat the oven to 350°F. Pour the powdered sugar into a shallow bowl. Roll the chilled dough into round balls, about 2-3 tablespoons each. Fully coat each dough ball in powdered sugar and place onto a cookie sheet, about 1” apart.
Lightly press each cookie down to slightly flatten them. Bake the cookies for 12 minutes. Let the cookies cool slightly before transferring them to a wire rack. Eat warm, or finish cooling completely.