Chocolate Crinkle Cookies:
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)
Instructions
- 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.
Notes
There you go—Chocolate Crinkle Cookies that are as crispy on the outside as they are fudgy on the inside. Go ahead, take a bite. You deserve it.
Equipment
- #24 Scoop