Soft & Gooey Chocolate Crinkle Cookies - High Altitude
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Delight in a chocolate fudgy interior encased in a crisp powdered sugar shell of a high altitude chocolate crinkle cookie.
Yield: 36
Ingredients
- ¾ cup butter melted
- ¾ cup cocoa powder
- 2 cup white sugar
- 4 eggs large
- 2 teaspoon vanilla extract
- 2½ cup all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
Instructions
- Mix together melted butter and cocoa powder.
- Add sugar, eggs, vanilla extract, flour, baking powder, and salt. Mix all together.
- Chill the dough for 3 hours or overnight.
- Preheat oven to 350 degrees f.
- Create 1 inch cookie dough balls and roll in powdered sugar.
- Place cookie dough balls 2 inches apart on baking sheet. Bake for 8 minutes.
- Cool on wire rack. Enjoy!
Notes
When making these chocolate crinkle cookies at below 3,000 feet of elevation change the flour amount to 2 cups of all purpose flour.