A delicious, fun, and no-fuss cookie, perfect for noshing or for a simchah.
Chocolate Crinkle Cookies
- Cook & Prep: 4 h 50 m
- Serving: 20
Prepare the Cookies
Beat eggs and sugar until light. Lower mixer speed and add remaining ingredients. Refrigerate dough for 4 hours, until it hardens and can be formed into balls.
Heat oven to 350°F (180°C).
Form dough into 1- and- 1/4-inch (3-cm) balls.
Place sugar in one bowl and confectioners’ sugar in another. Roll each ball first into the granulated sugar and then into the confectioners’ sugar and place on a lined baking sheet.
Bake cookies for 8 minutes, until they flatten and look cracked. Remove from oven and the cookies cool and harden. Store in a sealed container at room temperature or freeze.
In order to make preparation easier and to get cookies that are uniform in size and shape, you can place the cookie dough into silicon pans with half-sphere shapes. Freeze the pans for an hour, and then dip the cookies into the sugars and bake as above.