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.
Here's a method I learned that makes crinkles even whiter:
ReplyDeleteFirst 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.
Joe T - Thanks! I'll have to try that next time!
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