4-Ingredient Chocolate Crinkle Cookies

Ingredients

For 20 servings

• •8 c. à soupe (113 g) melted unsalted butter or neutral oil such as vegetable oil
• •1 large egg
• •1 (20-ounce; 567 g) package dark chocolate brownie mix (such as Ghirardelli)
• •3 /4 cup confectioners' sugar (3 ounces; 90 g), for rolling

Method

1. 1.In a large bowl, whisk together butter and egg until smooth. Whisk in brownie mix and stir until mixture forms a dough and no dry flour pockets remain. Cover and refrigerate until chilled and no longer sticky to the touch, about 30 minutes.
2. 2.While dough chills, adjust oven rack to middle position and preheat oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper; set aside. Place confectioners' sugar in a medium bowl.
3. 3.Using a #60 cookie scoop or large spoon, scoop 12 heaping 1-tablespoon-size portions of dough and roll each between damp hands until smooth. Dredge dough balls in confectioners' sugar, generously coating and gently pressing to help the sugar adhere (do not shake off excess). Arrange the 12 coated dough balls on one prepared baking sheet, spacing them about 2 inches apart.
4. 4.Bake cookies until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 10 minutes, rotating sheet halfway through baking. Cool cookies on sheet for 5 minutes; transfer to a wire rack and cool completely, about 15 minutes.
5. 5.While the first batch bakes, scoop and roll 12 more dough portions, coat them in powdered sugar, and arrange on the second prepared sheet. Continue baking cookies in batches of 12 at a time, keeping the remaining dough covered and refrigerated between batches, until all cookies are baked (you should have about 46 to 48 cookies total).