Chocolate Crinkle Cookies

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5 from 5 votes

Thick, puffy and soft with a deep, rich chocolaty flavor. Chocolate-cookie-perfection.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies

Servings: Cookies

Calories: 154kcal

Author: Tricia

Ingredients

4 ounces unsweetened chocolate rough chopped (best quality)
4 tablespoons unsalted butter
1 cup all-purpose flour
½ cup natural unsweetened cocoa powder (not Dutch-processed)
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup firmly packed light brown sugar
½ cup granulated sugar
3 large eggs room temperature
3 teaspoons instant espresso powder
1 teaspoon vanilla extract
½ cup granulated sugar (for rolling)
¾ cup powdered sugar (for rolling)

Instructions

Preheat oven to 325°F and line 2 large baking sheets with parchment paper.
In a small microwave safe mixing bowl, combine the chocolate and butter. Microwave on 50% power for 30 seconds. Stir and repeat with 15 second intervals at 50% power until almost all the chocolate is melted with a few small chunks remaining. Set aside and stir occasionally until all chocolate is melted.
In a medium mixing bowl whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
In a large mixing bowl whisk together the brown sugar, ½ cup granulated sugar, eggs, espresso powder and vanilla until smooth. Add the melted chocolate mixture and continue to whisk until combined. Using a rubber spatula, fold in the flour and cocoa mixture just until no dry ingredients remain visible. Set the cookie dough aside to rest for 10 minutes.
While the dough is resting, place the remaining ½ cup granulated sugar in a shallow bowl and the powdered sugar in a separate shallow bowl.
Using a small ice cream scoop, drop 2 tablespoons of cookie dough directly into the bowl with the granulated sugar. Gently roll the dough into a ball while coating with the sugar but don't use too much pressure or over-handle the dough. Transfer the dough ball to the powdered sugar and roll to coat. Place the cookies on the parchment lined baking sheets at least 2-inches apart. Work quickly to roll all the dough into balls. When the first sheet is filled, put it in the oven to bake. You should have approximately 24 cookies, 12 on each parchment.
Bake for 12 minutes or until the cookies are puffy and cracks have formed. The cookies will still be soft and look a little raw in-between the cracks. Allow the cookies to cool for 10 minutes then transfer to a wire rack to cool completely.
Store at room temperature in an airtight container.

Notes

If you're not a fan of coffee and/or espresso, I recommend reducing the espresso powder to 1 or 2 teaspoons instead of the 3 listed above. You really can't taste the espresso, so don't leave it out all together. It really enhances the chocolate flavor.
Add 1 cup of mini semi-sweet chocolate chips if desired
Recipe adapted from Cook’s Illustrated

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition