Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
When you are looking for a cookie that is not only delicious, but also beautiful, this one is the perfect choice. It looks like you went to a lot of trouble to get that crinkle look, but you didn’t. This is a soft bite of warm chocolate.
Ingredients:
1 1/3 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
¾ cup granulated sugar, plus 3 Tbl for rolling
½ cup brown sugar
2 large eggs plus 2 large yolks, at room temperature
1 Tbl canola oil
1 tsp vanilla extract
½ tsp salt
¼ cup unsalted butter
3 oz bittersweet or semisweet chocolate
½ cup Dutch-process cocoa powder
½ cup confectioners’ sugar
Directions:
Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees. Line three sheet pans with parchment paper. In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together 3/4 cup granulated sugar, brown sugar, eggs, egg yolks, canola oil, vanilla and salt.
Place butter and chocolate in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds. Add the warm chocolate-butter mixture to the egg mixture and whisk until combined. Add the flour mixture and use a rubber spatula to mix gently until combined. Let the mixture sit at room temperature for 10 minutes.
Combine confectioners’ sugar and the remaining 3 Tbl of granulated sugar in a small bowl. Scoop the dough into 1 ½ oz portions (2 Tbl). Roll the dough in the sugar mixture. Place 7 cookies on each sheet pan. Bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 8-9 minutes for a very soft cookies, 9-10 minutes for very soft cookie with firm edges and a tender center.
Transfer the sheet pans to a wire rack and let cool to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.
The dough is very sticky, so using a cookie scoop works best here; I like to drop the dough balls into the sugar and then gently roll them. Once they are covered, they are easy to pick up. If you don’t have a cookie scoop you can refrigerate the dough for 15 minutes or so to help it scoop easier.