Chocolate Crinkle Cookies
Rich, Fudgy with Soft-Baked Center & Crackled Texture
1 1/8 cup all-purpose flour [135 g]
1 tsp baking powder [4 g]
1/2 tsp salt [2.8 g]
1/2 cup cocoa powder (recommend Dutch process) [46 g]
1/2 tsp espresso powder (optional) [1 g]
1/4 cup (4 tbsp) unsalted butter (softened) [56.8 g]
2/3 cup white granulated sugar [133.3 g]
2 large eggs [100 g]
2 tsp vanilla extract [10 mL]
2 tbsp granulated sugar [12.5 g]
1/3 cup powdered sugar [40 g]
In a large mixing bowl, sift together 1 1/8 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp of table salt, 1/2 cup of cocoa powder (recommend Dutch process for a deeper and fudgier flavor, but can also use unsweetened natural cocoa powder), as well as an optional 1/2 tsp of espresso powder (if available) to help bring out the chocolate flavor. If espresso powder is not available, just leave it out. It is optional. Whisk this together to mix.
In the bowl of your stand mixer, add in 4 tbsp of softened unsalted butter (sitting at room temperature for about 30 min to 1 hour) and 2/3 cup white granulated sugar. With a paddle attachment, mix on medium speed till they are combined and fluffy, about 1 minute. Scrape down the bowl as needed,
Add in 2 large room temperature eggs and 2 tsp of vanilla extract. Mix these ingredients on medium-low speed just until these wet ingredients are just combined. Scrape down the bowl and paddle attachment as needed.
With the mixer on low speed, carefully add in the dry ingredients’ mixture, and continue mixing until just combined. Detach the bowl from the stand mixer, scrape down the bowl as needed, and fold in any unmixed dry ingredients from the sides until the mixture is uniform.
Cover with plastic wrap, and rest in the fridge overnight (you can leave this dough in the fridge up to 3 days). Leaving the dough to chill and harden overnight is necessary to make tall thicker crinkle cookies and prevent the cookies from overspreading when they bake.
When your dough has been chilled overnight (minimum) and you're ready to bake the cookies, preheat your oven to 350 F (175 C). Line a big sheet pan (we're using a 13" x 18" pan). Measure out 2 tbsp of granulated sugar into one small bowl and 1/3 cup of powdered sugar into another small bowl.
Using a round tablespoon measure for scooping, scoop the chilled dough so you have a heaping tablespoon, about 1.5 tbsp worth of dough. Then with your cupped palms, form them into spheres. The spheres should be approximately 1 inch in diameter. Then roll the formed dough sphere first in the bowl of granulated sugar, just a light layer of granulated sugar. This will help absorb any extra moisture and prevent the subsequent coat of powdered sugar from melting. Then roll it in the bowl of powdered sugar so they are completely and generously covered with powdered sugar, and place them on the prepared baking sheet, about 2 to 3 inches apart.
Repeat this till you have used up all the dough. This should make about 22 to 24 cookies, depending on the size of your dough spheres.
Bake these in the preheated oven at 350 F (175 C) for 12 to 15 minutes. Let the cookies cool on the sheet pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
These chocolate crinkle cookies will keep for 1 week stored in an airtight container at room temperature.