I’m changing the name of these to Kris Krinkle Cookies 🎅 ... care to join me? 😜
Updated: Feb 20, 2020
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1/2 cup unsweetened cocoa powder
1 cup all purpose flour
1/2 cup granulated sugar
1 stick unsalted butter room temp.
1 large egg room temp
1/2 cup brown sugar
1 tsp. pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup confectioner's sugar (for coating)
1 cup semi- sweet chocolate chips (I used Ghirardelli)
Whisk together the flour, cocoa powder, baking soda, and salt together in a large bowl and then set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment beat together the butter, granulated sugar, and brown sugar on medium high speed until fluffy.
Beat in egg and vanilla on high speed. Scrape down the sides.
On low speed mix the dry ingredients into the wet ingredients until combined and then stir in the chocolate chips. Cover dough tightly with plastic wrap and chill for at least an hour. (It is BEST to chill this type of cookie dough.)
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
Preheat oven to 350°F and Line large baking sheet with parchment paper.
Scoop and roll balls of dough into balls. (I used 1 tbsp. each.)
Roll each ball very lightly in granulated sugar and then generously in the confectioners’ sugar. Place 2 inches apart on the baking sheets.
Bake the cookies for 11-12 minutes.