Chocolate Crinkle Cookies
These cookies have a rich, dense chocolate flavor and look great!
From Cook's Illustrated.
From Cook's Illustrated.
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 tsbp unsalted butter 0.5 c (3.5 oz) granulated sugar 0.5 c (2 oz) confectioner's sugar |
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 ocassionally, 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.