Chocolate Crinkle Cookies

I had no idea what I was getting into when I made these cookies earlier today. They are soft, rich, silky smooth and amazingly delicious. It’s like a brownie in a cookie form. I took my first bite, completely unaware of the path I was about to skip down. Someone may have to steal these away from me. Seriously.


•1/3 cup all-purpose flour
•2 tablespoon natural unsweetened cocoa powder
•7 oz. chocolate, 70% cacao
•2 tablespoon unsalted butter
•1/4 cup chocolate hazelnut butter (I used Justin’s)
•2 large eggs
•1 egg white
•3/4 cup sugar
•1 cup confectioner’s sugar for dusting the cookies


1.Place flour and cocoa powder in a bowl and whisk to combine; set aside.

2.Place chocolate, butter and chocolate hazelnut butter in a heavy-bottom pan over low heat and stir until ingredients are melted and combined.; set aside.

3.Place eggs, egg white and sugar in a bowl and beat until the mixture is light in color and thick and fluffy in appearance.

4.Gently fold chocolate mixture into egg mixture until combined. Gently fold in flour mixture until no streaks appear. Chill dough for 20 minutes.

5.Place confectioner’s sugar in a large bowl. Remove chilled dough, using a cookie scoop or a tablespoon drop dough into bowl with confectioner sugar. Push dough around to heavily cover it confectioner’s sugar. Place covered dough balls on parchment lined bake sheet one inch apart. Bake for 350 degrees for about 10-12 minutes. Let cool on cookie sheet for 1-2 minutes, using a spatula press cookie flat.