The Fourth Day of Christmas Cookies: Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are the cookie version of brownies, and I love them for that.

I started making these myself a few years ago, hewing closely to the America’s Test Kitchen recipe. They became even more popular in our home when I felt free to add in the optional espresso powder (it was less about the dark notes for my kids than the feeling of sanctioned rebellion).

I will confess that I haven’t yet used unsweetened chocolate bars in this recipe; I’ve settled Kirkland semi-sweet chocolate chips. Someday!

Chocolate Crinkle Cookies

Makes about 22 cookies

1 cup (5 ounces) all-purpose flour

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed (10 1/2 ounces) brown sugar

3 large eggs

4 teaspoons instant espresso powder (optional)

1 teaspoon vanilla extract

4 ounces unsweetened chocolate, chopped [or semi-sweet chocolate chips, if you’re willing to settle]

4 tablespoons unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

1/2 cup (2 ounces) confectioners' sugar

Directions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk together brown sugar, eggs, espresso powder (if using), and vanilla together in a large bowl. Combine chocolate and butter in a bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.