Chocolate Crinkle Cookies

By á-4084

Ingredients

• 1 1cup 1cup (5 ounces) all-purpose flour
• 1/2 1/2cup 1/2 (1 1/2 ounces) unsweetened cocoa powder
• 1 1teaspoon 1teaspoon baking powder
• 1/4 1/4teaspoon 1/4teaspoon baking soda
• 1/2 1/2teaspoon 1/2teaspoon salt
• 1 1/2 1 1/2cups 1/2 packed (10 1/2 ounces) brown sugar
• 3 3 3 large eggs
• 4 4teaspoons 4teaspoons instant espresso powder (optional)
• 1 1teaspoon 1teaspoon vanilla extract
• 4 4ounces 4ounces unsweetened chocolate, chopped
• 4 4tablespoons 4tablespoons unsalted butter
• 1/2 1/2cup 1/2 (3 1/2 ounces) granulated sugar
• 1/2 1/2cup 1/2cup (2 ounces) confectioners' sugar

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. 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, rotating sheet halfway through baking. Let cool completely on sheet before serving.