Chocolate Crinkle Cookie

Chocolate Crinkle Cookies:

Chocolate Crinkle Cookies: because who doesn't want a cookie that looks like it came straight from a winter wonderland, but tastes like a cocoa explosion in your mouth? Let’s make some magic happen, shall we?

Hardware (a.k.a. Tools)

#24 Scoop
Parchment Paper

Software (a.k.a. Ingredients)

1 cup all-purpose flour you know, the regular stuff
1/2 cup cocoa powder the good, rich kind—don’t settle
1 tsp baking powder to help your cookies rise to the occasion
1/4 tsp baking soda the secret weapon for puffiness
1/2 tsp salt just a pinch of salty goodness
1 1/2 cups dark brown sugar for that deep, molasses-y flavor
3 eggs fresh from the hen or the carton, your choice
4 tsp espresso powder yes, it’s for the chocolate—don’t question it
1 tsp vanilla extract the liquid hug your cookies need
4 oz unsweetened chocolate the real deal—no sugar, just pure cocoa
4 tbsp butter because, well, butter
Granulated sugar for rolling… because why not?
Powdered sugar for the final coat of oh wow

Procedure (a.k.a. The Magic)

Dry Ingredients, Assemble!: In one bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Think of this as your dry team getting together for a game plan. Set aside, but don’t forget about them—this team’s important.
Wet Ingredients, Unite!: In another bowl, whisk together the dark brown sugar, eggs, espresso powder, and vanilla extract. It’s like a party in there. Stir until it’s a smooth, sugary celebration.
Chocolate, You’re Up!: Now, grab the unsweetened chocolate and butter. Microwave them together on medium power for 2-3 minutes, stirring once or twice, until they melt into a beautiful, glossy mess. Don’t leave them in too long, or they’ll get cranky.
Combine the Dream Team: Pour the melted chocolate-butter mix into the sugar-egg mixture. Stir like you mean it until it’s well combined. Then gently fold in the dry ingredients until no dry streaks are left. It’s like a dance—smooth, graceful, no sudden moves.
REST TIME (But Don’t Nap!): Cover the dough and let it rest for 10 minutes. This is a great time to have a little snack or check Instagram. The dough needs a little time to chill—literally and figuratively.
Scoop & Roll (Like a Pro): Grab a #30 scoop (or just use a tablespoon if you don’t have one) and scoop out dough. Roll each scoop into a ball, making sure it’s nice and round. First, roll the dough ball in granulated sugar, then roll it in powdered sugar. Coat it like it’s going out of style.
Bake It 'Til You Make It: Place the sugar-coated dough balls on a parchment-lined baking sheet. Bake at 350°F for about 12 minutes, rotating the sheet halfway through to make sure everyone gets a turn at the heat. They’ll look all crinkly and perfect—trust me, you’ll know when they’re done.
Cool Down (If You Can Wait): Let the cookies cool completely on the pan. I know, I know—it’s tempting, but resist the urge to dive in. They’re worth the wait, I promise.