Triple Chocolate Crinkle Cookies

This is an adaptation of the recipe I use to make regular chocolate chip cookies, which is itself kind of a mixture of other recipes, which have been somewhat based on the recipes on various chocolate chip packages. I got a 70s cookbook from my Grandma that was full of cookie recipes, and in it I found one that called for both baking powder and baking soda, so I have incorporated them into my current recipe. The combination of these two makes a cookie that is somewhat crispy on the outside, but chewy on the inside–my idea of a perfect cookie! Well, as long as chocolate is included, and these cookies are definitely chocolate!

Today I baked an inordinate amount of the dough compared to what usually makes it to the oven – almost all of it – so a pretty accurate estimate of yield would be about 50 1-1/2″ cookies.

Triple Chocolate Crinkle Cookies

2 sticks butter, softened
1 3/4 c sugar
2 eggs
3 T milk

2 1/2 c flour
3/4 c cocoa powder
1 t baking soda
1 t baking powder
3/4 t salt

3 t vanilla extract
12 oz pkg semisweet chocolate chips, with 1/2 c separated out
Powdered sugar for dipping

Preheat oven to 375. Cream together on low speed the butter, sugar, and eggs. Add remaining ingredients one at a time, except chocolate chips and powdered sugar. Meanwhile, melt 1/2 c chocolate chips in microwave in small microwave-safe dish for about 45 seconds. Add to mixture and blend. Remove bowl from mixer and stir in remaining chocolate chips. Scoop cookies with cookie scoop or spoon, forming into one-inch balls. Roll in powdered sugar and place at least an inch apart on cookie sheet. Bake for about 7 minutes in convection oven. Cool on cookie rack and serve…with lots of ice cold milk.

Janice Powell 2013

Updated 2017

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