Chocolate Crinkle Cookies
These cookies have a rich, dense chocolate flavor and look great! From Cook's Illustrated.
Ingredients
- 1 c (5 oz) flour
- 0.5 c (1.5 oz) unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp soda
- 0.5 tsp salt
- 1.5 c packed (10.5 oz) brown sugar
- 3 large eggs
- 4 tsp instant espresso powder
- 1 tsp vanilla extract
- 4 oz unsweetened chocolate
- 4 tbsp unsalted butter
- 0.5 c (3.5 oz) granulated sugar
- 0.5 c (2 oz) confectioner’s sugar
Directions
- Set oven rack to middle position and preheat oven to 325°F. Line two baking sheets with Silpat.
- Whisk together flour, cocoa, baking powder, baking soda and salt together in a bowl.
- Whisk together brown sugar, eggs, espresso powder and vanilla together in another bowl.
- Melt the butter and chocolate together in the microwave at 50 percent power, stirring occasionally, for 2 to 3 minutes until melted.
- Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no streaks remain. Let the dough sit at room temperature for 10 minutes.
- Place both sugars in shallow dishes or bowls.
- Using a 2 tbsp scoop, roll into balls. Roll each ball first in granulated sugar and then in confectioner’s sugar. Evenly space dough balls on cookie sheets, 11 to a sheet.
- Bake cookies a single sheet at a time, rotating halfway through baking, for about 12 minutes. The edges will have set but the center between the cracks will look underdone. Let cool completely on the cookie sheet.
Notes
- if you don’t have espresso powder, it’s ok to leave it out.