Chocolate Crinkle Cookies
With a crisp, crackled exterior and a chewy, fudgy interior, these cookies satisfy serious chocolate cravings.
- 1/2 cup (2 oz./60 g) confectioners' sugar
- 1 2/3 cups (9 oz./280 g) all-purpose flour
- 1/2 cup (1 1/2 oz./45 g) unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1 1/4 cups (10 oz./315 g) sugar
- 2 eggs
- 1/2 tsp. vanilla extract
Preheat an oven to 350°F (180°C). Grease 2 baking sheets with butter. Put the confectioners' sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Using a tablespoon, scoop up a rounded spoonful of dough. Using your hands, roll the dough into a ball, then roll the ball in the confectioners' sugar until covered. Place the ball on one of the prepared baking sheets. Repeat, spacing the balls about 2 inches (5 cm) apart.
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Transfer to a wire rack and let cool for 15 minutes. Transfer the cookies to the wire rack and let cool completely. Repeat to bake the remaining cookies. Makes about 24 cookies.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003), and Williams Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen 2013)