Chocolate Crinkle Cookies

 

Ingredients

· 1 1/3 cups all-purpose flour

· 1 teaspoon baking powder

· 1/8 teaspoon baking soda

· 3/4 cup granulated sugar, plus 3 tablespoons for rolling

· 1/2 cup brown sugar

· 2 large eggs, plus 2 large yolks, at room temperature

· 1 tablespoon canola oil

· 1 teaspoon pure vanilla extract

· 1/2 teaspoon salt

· 1/4 cup unsalted butter

· 3 oz. semisweet or bittersweet chocolate

· 1/2 cup Dutch-process cocoa powder

· 1/2 cup confectioners’ sugar

 

Steps

1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment.

2) In a small bowl, whisk together the flour, baking powder, and baking soda.

3) In a large bowl, whisk together 3/4 cup of the granulated sugar, the brown sugar, eggs, yolks, canola oil, vanilla, and salt.

4) Place the butter and chocolate in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds.

5) Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Let the mixture sit at room temperature for 10 minutes.

6) Combine the confectioners'’ sugar and the remaining 3 tablespoons of granulated sugar in a small bowl. Scoop the dough into 1 1/2 oz. portions (2 tablespoons). Roll the dough in the sugar mixture. Place 7 cookies on each sheet pan.

7) Bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 8 to 9 minutes for a cookie with firm edges and a tender center.

8) Transfer the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container for up to 3 days.

 

From: 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More

By: Sarah Kieffer