Chocolate Crinkle Cookies
Giving made good includes sharing our passions. And we are pretty serious about dessert. Since we can't deliver these Chocolate Crinkle Cookies to you in person, we are sharing one of our most trusted, delicious cookie recipes. Make these today, thank us later.
1 cup flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1 cup granulated sugar
1 cup confectioners' sugar
Preheat oven to 325 degrees with oven rack to middle position. Line baking sheets with parchment paper.
Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl. Set aside.
Whisk brown sugar, eggs, espresso powder (if using) and vanilla together in large bowl.
Combine chopped chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted (about 2 to 3 minutes).
Whisk melted chocolate and butter into egg mixture until combined.
Gently fold in flour mixture until there aren’t any more powdery streaks.
Dough will seem gloppy, but let dough sit at room temperature for 10 minutes.
Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with about 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Dough will be sticky. Drop dough balls directly into granulated sugar and roll to coat.
Transfer balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on parchment lined cookie sheets.
Bake cookies, 1 sheet at a time, 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 12 minutes. Rotate cookie sheets at the 6 minute mark for even baking. Let cool completely on sheet before serving.