Chocolate Crinkle Cookies
If you're hoping to impress with a beautiful dessert that tastes as fudgy and wonderful as it looks, look no further than these crinkly chocolatey cookies!
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp espresso powder (Optional)
- 1 tsp baking soda
- 1/8 tsp salt
- 8 tbs butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 8 oz melted chocolate, bittersweet or semi sweet
- 1 cup powdered sugar, for rolling
- In a mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- In the bowl of a stand mixer (or a bowl you could use with an electric mixer), cream the butter with both sugars until the mixture is light and fluffy, about 3 minutes. Add the eggs and vanilla, then beat until incorporated. Add the melted chocolate, and beat until incorporated.
- With the mixer off, fold in the flour mixture bit by but until just combined.
- Cover and chill the dough at least three hours, but up to three days. Overnight is an easy option.
- Remove dough from the fridge and preheat the oven to 350 F. Prepare a baking sheet with parchment paper or a silicone baking mat. (You may need two or more baking sheets.)
- Scoop dough balls that are roughly 1 1/2 tbs. Roll the balls in the powdered sugar, then transfer to the baking sheet without flattening. Leave at least 2 inches between each dough ball.
- Bake the cookies for 8-9 minutes. They won't look done, but let them rest on the cookie sheet 5 minutes to continue cooking. Then, transfer to a wire rack to cool completely.
Although this classic is a known hit, try experimenting a little. These are great with some walnuts mixed in, or with a little cinnamon in the batter and the coating.