Soft, thick, and fudgy chocolate crinkle cookies filled with milk chocolate chips and coated in powdered sugar.
WET INGREDIENTS: In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.
DRY INGREDIENTS: In a separate bowl combine the flour, unsweetened dutch process cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.
COMBINE: Combine wet and dry and mix until JUST combined being careful to not overmix. Cover the dough and chill for at least 30 minutes and preferably 1 hour.
ROLL BALLS: Preheat the oven to 350 degrees F and line a large tray with parchment paper or a silpat liner. Use a tablespoon measuring spoon to measure exact cookie dough balls (each ball should be 1 tablespoon of dough; you should get around 45 cookies). Roll in powdered sugar and place on prepared sheet pan; no more than 9 cookies per pan. Place in the fridge for another 10 minutes.
BAKE: bake at 350 for 7-10 minutes or until set (just until the top is no longer "glossy"). Be careful to not overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture! Once the cookies come out of the oven, let stand on cookie sheet for 5-7 minutes. Then dip again in bowl of powdered sugar. Transfer to a cooling rack to finish cooling.
STORAGE: store leftover cookies in an airtight container at room temperature. Cookies best enjoyed with 2 days.
Note 1: Make sure to use dutch process cocoa powder in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here's the exact cocoa powder I use (affiliate)