A perfectly cracked cookie that boasts a bold chocolate flavor. The secret is rolling the dough in granulated sugar before coating it in confectioner’s sugar!
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups light brown sugar (packed)
- 3 large eggs
- 4 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate (chopped)
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup confectioner’s sugar
- Adjust the oven rack to the middle position and preheat to 325F. Line 2 baking sheets with a Silpat or parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.
- In a large bowl, whisk the light brown sugar, eggs, espresso powder, and vanilla extract together.
- Combine the unsweetened chocolate and butter in a small bowl and microwave 30 seconds at a time until melted, stirring occasionally.
- Pour the chocolate into the egg mixture and whisk to combine. Fold in the flour mixture and whisk until combined.
- Refrigerate the dough for 10 minutes — this makes it easier to work with as the dough will be quite sticky.
- Place the granulated sugar and confectioner’s sugar in separate small bowls. Scoop out 1 1/2 tablespoons of dough (or use a #40 cookie scoop) at a time and drop the dough ball into the granulated sugar. Roll it around to coat the entire ball. Transfer the dough ball to the confectioner’s sugar bowl and roll to coat evenly.
- Place the dough balls on the baking sheet, 12 per sheet. Bake 1 sheet at a time for 12 minutes, rotating the sheet halfway through baking. The cookies will look raw in between the cracks.
- Allow to cool on the baking sheet for about 20 minutes before serving. The cookies will finish baking while they are on the sheet. Store the cookies in an airtight container at room temperature.
I used Hershey’s Unsweetened Cocoa Powder, but you can also use Dutch-processed cocoa powder.
The original recipe calls for a bar of unsweetened chocolate, but I used a bar of Baker’s Semi-Sweet Chocolate (56% cacao) and was successful! You can use either, depending on your taste.
Original recipe found on Cook’s Illustrated.
Keywords: Chocolate Crinkle Cookies