Name: Chocolate Crinkle Cookies
Prep time: 25 min
Total time: 2 h 40 min
Yield: 3 dz.
Ingredients: 1/2 c. salted butter, cubed; 6 oz. semisweet chocolate, chopped; 1 1/2 c. all-purpose flour; 1/2 c. unsweetened cocoa powder; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. kosher salt; 1/2 c. packed light brown sugar; 3 large eggs; 2 tsp. vanilla extract; 1 1/2 c. granulated sugar, divided; 1 c. powdered sugar

Step 1In a heatproof bowl, combine the butter and chopped chocolate, and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.

Step 2In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine and get rid of any lumps.

Step 3In a large bowl, combine the brown sugar, eggs, vanilla, and ½ cup granulated sugar, and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours.

Step 4Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.

Ingredients

Directions

Chocolate