It's been awhile...

since I've posted anything chocolatey. I made these a few weeks ago for my husbands family. They are all chocoholics. You can't get more chocolate than these double chocolate cookies. Pretty easy as well. Enjoy!


CHOCOLATE CRINKLE COOKIES

1 package chocolate cake mix
1/3 cup water
1/4 cup butter, melted
1 large egg
1 cup semisweet chocolate chips
3/4 cup confectioners' sugar (for rolling)

1. In a large mixing bowl, beat the cake mix, water, melted butter, and egg with an electric mixer on low speed for 1 minute.
2. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well combined.
3. Beat on medium speed for 1 minute more.
4. Stir in the chocolate chips until incorporated throughout the dough.
5. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 2 hours.
6. Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or silicone liners. Alternatively, lightly grease cookie sheets with shortening or nonstick cooking spray.
7. Place the confectioners' sugar in a shallow dish.
8. Drop cookie dough by teaspoonfuls into the confectioner's sugar and roll in sugar to coat as you shape them into balls.
9. Place on lined cookie sheet about 2 inches apart.
10. Bake the cookies 10 to 12 minutes, until they are set with surface cracks but still slightly soft in the center. Do not overbake.
11. Remove the cookie sheets from the oven and let the cookies rest on the cookie sheets for 1 minute.
12. Remove the cookies with a spatula to wire racks to cool completely.
13. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.

Note: To make the chocolate crinkle cookies look snowier, dip them in confectioners' sugar again after they are cool.

This recipe yields about 4 dozen Easy Chocolate Crinkle (Crackle) Cake Mix Cookies