These cookies come out really pretty. BUT they should come with a warning: Do not wear black while eating these cookies. You will have white all over you.
I saw these in the November/December 2014 Cook's Illustrated magazine and knew I needed to make them. They are very soft and sort of gooey - just what I needed. Get ready to wash a bunch of bowls but you don't need a mixer.
Chocolate Crinkle Cookies (Adapted from Cook's Illustrated)
4 oz bittersweet chocolate
4 T butter (1/2 stick) 1 c flour
1/2 c cocoa powder
1 t baking powder
1/4 t baking soda
1/2 t salt
1 1/2 c packed brown sugar
3 eggs
1 T espresso powder
1 t vanilla extract
1 t chocolate extract
1/2 c sugar
1/2 c confectioners' sugar
In a bowl melt butter and chocolate in microwave at half power, stirring occasionally. Set aside to cool while preparing the other ingredients. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl - set aside. In a separate bowl mix brown sugar, eggs, espresso, vanilla, and chocolate extract in a large bowl.
Add chocolate mixture to egg mixture. Mix until combined. Fold the flour mixture in. Let dough rest in refrigerator for 10-20 minutes or until able to roll dough into balls.
Meanwhile place sugar and confectioners' sugar in shallow bowls or on a plate. Take 2T of dough and roll into a ball and then in granulated sugar and lastly in confectioners' sugar. Place on baking sheet lined with parchment or silpat.
Bake cookies at 325 for 12 minutes, 1 sheet at a time; rotating sheets halfway through. Cool on sheet.
The original recipe has the dough sit at room temperature for 10 minutes. This did not work for me. It still looked like brownie batter and there was absolutely no way that I could possibly roll the dough in any way, shape, or form. So I chilled it in the freezer because I was impatient. See the raw cookie on the left - it still looks a little mushy. It did come out good in the end (see right photo). I also chilled the dough while the one sheet was baking. It was not extremely hot in my kitchen so I can't figure out why the dough needed to be refrigerated.
I saw these in the November/December 2014 Cook's Illustrated magazine and knew I needed to make them. They are very soft and sort of gooey - just what I needed. Get ready to wash a bunch of bowls but you don't need a mixer.
4 oz bittersweet chocolate
4 T butter (1/2 stick) 1 c flour
1/2 c cocoa powder
1 t baking powder
1/4 t baking soda
1/2 t salt
1 1/2 c packed brown sugar
3 eggs
1 T espresso powder
1 t vanilla extract
1 t chocolate extract
1/2 c sugar
1/2 c confectioners' sugar
In a bowl melt butter and chocolate in microwave at half power, stirring occasionally. Set aside to cool while preparing the other ingredients. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl - set aside. In a separate bowl mix brown sugar, eggs, espresso, vanilla, and chocolate extract in a large bowl.
Add chocolate mixture to egg mixture. Mix until combined. Fold the flour mixture in. Let dough rest in refrigerator for 10-20 minutes or until able to roll dough into balls.
Meanwhile place sugar and confectioners' sugar in shallow bowls or on a plate. Take 2T of dough and roll into a ball and then in granulated sugar and lastly in confectioners' sugar. Place on baking sheet lined with parchment or silpat.
Bake cookies at 325 for 12 minutes, 1 sheet at a time; rotating sheets halfway through. Cool on sheet.
The original recipe has the dough sit at room temperature for 10 minutes. This did not work for me. It still looked like brownie batter and there was absolutely no way that I could possibly roll the dough in any way, shape, or form. So I chilled it in the freezer because I was impatient. See the raw cookie on the left - it still looks a little mushy. It did come out good in the end (see right photo). I also chilled the dough while the one sheet was baking. It was not extremely hot in my kitchen so I can't figure out why the dough needed to be refrigerated.
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