Description
Made with melted semi-sweet chocolate, Dutch-process cocoa, espresso powder, and a double-sugar rolling technique, these fudgy chocolate crinkle cookies bake up with snow-white cracks and brownie-soft centers.
Ingredients
Scale
Fudgy Chocolate Crinkle Dough
- 4 ounces (113g) quality semi-sweet baking chocolate, coarsely chopped
- 4 Tablespoons (56g) unsalted butter, cut into cubes
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (45g) unsweetened Dutch-process cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Double-Sugar Coating
- 1/3 cup (67g) granulated sugar, for first roll
- 1 cup (120g) confectioners’ sugar, sifted, for generous coating
Instructions
- Melt the chocolate and butter: In a heatproof bowl set over simmering water (or in 25-second microwave bursts), melt the chopped semi-sweet chocolate and cubed butter together until smooth. Cool for 5 minutes.
- Whip the eggs and sugars: In a large bowl, whisk together the 1/2 cup granulated sugar, dark brown sugar, eggs, vanilla extract, and espresso powder vigorously for 2 minutes until pale and thick. Whisk in the warm melted chocolate mixture.
- Fold in dry ingredients and chill: Sift in the flour, Dutch-process cocoa powder, baking powder, and salt. Fold with a silicone spatula until a thick, glossy batter forms. Cover tightly and refrigerate for at least 3 hours (or overnight) until firm.
- Preheat and double-roll in sugar: Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper. Scoop 1.5-Tablespoon balls of chilled dough, roll smooth between your palms, roll lightly in the bowl of granulated sugar, then roll generously in the bowl of confectioners’ sugar.
- Bake until cracked: Place 2 inches apart on the prepared baking sheets and bake for 10 to 11 minutes until puffed with wide cracks across the top (the centers inside the cracks should still look soft).
- Cool on the pan: Let cool on the warm baking sheet for 5 minutes to set the brownie centers, then transfer to a wire rack to cool completely.
Notes
- Make Ahead & Freezing Instructions: Chilled dough can stay covered in the refrigerator for up to 48 hours before rolling and baking. Baked cookies freeze well for up to 3 months; dust with fresh powdered sugar after thawing if desired.
- Special Tools: Heatproof Glass Bowls | Silicone Spatula | 1.5-Tablespoon Cookie Scoop | Half-Sheet Baking Pans | Parchment Paper.
- Cold Hands Tip: Work with half of the chilled dough at a time, keeping the other half in the fridge so the balls don’t get sticky while rolling.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 16g
- Sodium: 78mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg