Photo: Caitlin Bensel; Food Styling: Emily Nabors Hall and Kady Wohlfarth; Prop Styling: Kay Clarke
Active Time
15 Mins
Total Time
2 Hours
Yield
Serves 22 (serving size: 1 cookie)

These chocolate crinkle cookies got rave reviews from our tasters. They're rich, super chocolatey, pretty much perfect in every way. Brown sugar and espresso give them a noticeable depth, while granulated and powdered sugar work together to ensure ideal crackliness. 

How to Make It

Step 1

Whisk together flour, cocoa, baking powder, salt, and baking soda in a bowl. Whisk together eggs, brown sugar, melted butter, espresso granules, vanilla, and 1/2 cup of the granulated sugar in a separate bowl until smooth and blended. Fold flour mixture into egg mixture using a wooden spoon; stir until well combined. Cover bowl, and place in refrigerator; chill dough 1 hour. Meanwhile, preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper.

Step 2

Place powdered sugar in a small bowl; place remaining 1/2 cup granulated sugar in a separate small bowl. Shape chilled dough into 22 balls (1 1/2 tablespoons each). Roll dough balls in granulated sugar to coat; roll in powdered sugar to coat. Place 1 1/2 inches apart on prepared baking sheets.

Step 3

Bake cookies in preheated oven, 1 baking sheet at a time, until puffed and crackly, about 12 minutes per baking sheet, rotating halfway through bake time. (Cookie edges will look more done than the centers.) Cool completely on baking sheets, about 30 minutes.

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