Chocolate Crinkle Cookies

by Julie Johnson, Tastemaker in Residence

Note: Recipe from Cooks Illustrated All-Time Best Chocolate Desserts 2019

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 ½ cups packed brown sugar

3 large eggs

1 tsp vanilla

4 oz unsweetened chocolate, chopped

4 Tbsp unsalted butter

½ cup white sugar

½ cup powdered sugar

Instructions

1. Preheat oven to 325 degrees F.  Line baking sheet with parchment paper.

2. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl. Set aside.

3. Whisk brown sugar, eggs, and vanilla together in large bowl. Set aside.

4. Combine chocolate and butter in microwave safe bowl.  Microwave until melted (approx. 2-3 min) and stir occasionally while heating.

5. Whisk chocolate/butter mixture into egg mixture. Stir in flour mixture until no dry streaks remain.  Let dough sit at room temperature for 10 minutes.  Dough will be sticky.

6. Place sugar and powdered sugar in separate small bowls.

7. Working with 2 tablespoons dough at a time, roll into balls.  Drop each ball in white sugar and roll to coat.  Then drop each sugar-coated ball into the powdered sugar and roll to coat. Place sugar coated dough balls on baking sheet (on top of parchment paper).  Evenly space the dough balls.  You will get 8-10 balls per sheet.  

8. Place in oven and bake until cookies are puffed and cracked at edges.  Centers will still be soft.  Baking time is about 12 minutes and rotate pan halfway through baking time.  Let cookies cool on sheet for a few minutes and then transfer to wire cooling rack