Chocolate Crinkle Cookies (from Cook’s Illustrated)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed brown sugar
3 large eggs
1 teaspoon vanilla extract (can also use almond extract or rum)
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup confectioners’/powdered sugar

Instructions
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 (you can also sift it).
2. Combine brown sugar, eggs, and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
3. Stir 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 (if dough is really runny, put in refrigerator for about 10-15 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, one 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 12-13 minutes, rotating sheet halfway through baking. Let cool completely on wire rack before serving.

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