Makes 30 cookies
A crinkle cookie to make Chris Kringle proud…perfect to dress up any dessert table for the holidays.
1 cup all-purpose flour
1/2 cup NESTLE TOLL HOUSE Baking Cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1.Preheat oven to 325 degrees. Line two baking pans with parchment.
2.Sift together flour, cocoa powder, baking powder, baking soda, and salt in a small bowl; set aside.
3.Melt chocolate and butter over low heat in a heavy-bottomed small saucepan. Let cool for 5 minutes.
4.Mix together sugars and eggs in a mixer bowl with a paddle attachment until light and airy. Add vanilla extract. Slowly stream in chocolate mixture and combine. Then add flour mixture and mix thoroughly.
5.Chill dough in refrigerator for 30 minutes prior to scooping. In a small bowl, whisk together powdered sugar and cinnamon. Scoop dough into tablespoon-sized balls and toss cookies in the powdered sugar mixture one at a time. Be sure to coat the cookies completely in the sugar mixture. Place cookies 1 to 2 inches apart on baking sheets.
6.Bake cookies 14 to 16 minutes until edges are slightly crusted and firm, but center is still slightly soft. Remove from oven and cool baking sheets on cooling racks for 5 minutes. Place cookies directly on cooling rack to cool completely before serving.
Find this recipe and more holiday treats at verybestbaking.com