Friday, May 20, 2005

Chocolate Crinkles

Chocolate Crinkles (Adapted from King Arthur Flour Cookie Companion)

6 tablespoons unsalted butter, melted
3/4 cup Dutch-process cocoa powder
1/2 to 1 1/2 teaspoons instant espresso powder
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1/2 teaspoons vanilla

Preheat oven to 350 degrees.

In a medium bowl, add melted butter, cocoa powder and espresso powder - whisk until combined and smooth. Set aside and allow to cool to lukewarm.

In a large mixing bowl, whisk together flour, sugar, baking powder and salt.

Whisk eggs, one at a time, into the cooled cocoa mixture, mixing until well combined after each. Mix in vanilla. Scoop mixture into the dry ingredients and stir until combined - the batter will be stiff and dry at first, but keep mixing until all of the flour has been moistened.

Using a tablespoon cookie scoop, scoop dough into balls and roll in confectioners' sugar to coat. Place balls onto parchment-lined baking sheets - bake for 12 to 14 minutes. The cookies should have spread and formed cracks on top - the dough may look a little wet inside the cracks (this is good), but it shouldn't be very gooey. Remove from the oven and allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.

Makes about 24 cookies.


  1. Here's a method I learned that makes crinkles even whiter:
    First roll each cookie in regular sugar, then in confectioner's sugar.

    After you finish covering a pan's worth (about 12-15 cookies), roll them again in confectioner's sugar.

    The confectioner's sugar from the first rolling gets absorbed by the moisture of the cookie, while the second coat remains nice and white.

  2. Joe T - Thanks! I'll have to try that next time!