Description
Delight in these rich and fudgy Chocolate Crinkle Cookies, characterized by their cracked powdered sugar coating and deeply chocolatey flavor. Perfectly chewy with a hint of espresso to enhance the cocoa, these cookies offer a delightful balance between sweetness and intense chocolate taste. Chilled dough ensures a tender texture and beautiful crinkle pattern upon baking, making them an irresistible treat for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour (130g)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened Dutch process cocoa powder (50 g)
Sugars and Flavorings
- ½ cup granulated sugar (100g), plus extra for coating
- ⅓ cup + 1 tablespoon brown sugar, packed (75g)
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
Wet Ingredients
- ¼ cup vegetable oil (60 mL)
- 2 eggs
Additional
- ¼ cup mini semi sweet chocolate chips
- ½ cup powdered sugar (for coating)
Instructions
- Prepare Dry Mix: In a medium sized bowl, whisk together the all purpose flour, baking powder, ground cinnamon, and salt. Set this dry mixture aside for later.
- Combine Cocoa and Sugars: In a larger bowl (or stand mixer bowl), sift or whisk the Dutch process cocoa powder to eliminate clumps. Add the granulated sugar, brown sugar, espresso powder, and vegetable oil. Mix with a paddle attachment or spoon, breaking up any clumps with the back of a wooden spoon, until combined, although mixture may be crumbly initially due to low liquid content.
- Add Eggs and Vanilla: Reduce mixer speed and add eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract as well. Scrape down the bowl sides to ensure even mixing.
- Fold in Dry Ingredients: Using a spatula, gently fold the dry flour mixture into the wet cocoa mixture until all dry ingredients are fully incorporated. The dough will be very sticky at this point.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours or overnight. This chilling step is crucial for texture and handling.
- Preheat Oven: Set the oven rack to the center position, preheat oven to 350°F (175°C), and line a baking sheet with parchment paper.
- Prepare Sugars for Coating: Place extra granulated sugar in one shallow bowl and powdered sugar in another.
- Shape Cookies: Scoop dough into roughly 1-inch balls using a medium (#50) cookie scoop or tablespoon measure. Roll each dough ball first in granulated sugar, then thoroughly coat with powdered sugar. Place coated balls onto the baking sheet spaced about 2 inches apart. Only coat as many balls as fit on the sheet, refrigerate the rest until baking.
- Bake: Bake cookies for 10-12 minutes until edges look firm but centers remain soft. Immediately after removing from oven, cookies will appear puffed but will flatten as they cool.
- Cool: Let cookies rest on baking sheet for 2 minutes or until firm enough to transfer, then move to a wire rack to cool completely.
Notes
- This recipe yields about 20 two-inch cookies but can be doubled for a larger batch.
- Dutch process cocoa powder is preferred as it works better with baking powder, producing optimal rise and flavor; natural cocoa powder may affect texture and flavor.
- Keep dough refrigerated at all times until ready to bake to maintain structure and get the best crinkle effect.
- Store fully cooled cookies at room temperature in an airtight container to keep them fresh.
