Sweet Dreams

Think chocolate crinkle cookie meets gingerbread meets your favorite chocolate chip recipe, all rolled into one powdered sugar-coated ball of bliss.

A full cup of butter and packed brown sugar create that deep, caramelly base. Cinnamon and ginger bring the warmth. Chocolate chips and chopped walnuts bring the crunch.

The dough chills for a few hours, then you roll it into balls, coat each one in powdered sugar, and bake until the edges set but the centers stay soft and fudgy.

That powdered sugar coating cracks as they bake, giving you those gorgeous crinkle-top lines.

Kitchen Tips

• Chilling the dough is non-negotiable. It firms up the butter so the cookies hold their shape and don’t spread flat
• Roll the balls generously in powdered sugar. A thick coat gives you the best crinkle pattern
• Pull them from the oven when they still look slightly underdone in the center. They firm up as they cool

Variations

• Use dark chocolate chunks instead of chips for a more intense chocolate hit
• Swap pecans for the walnuts if that’s what you have on hand
• Add a pinch of cayenne to the spice mix for a sneaky warm kick