Chocolate Crinkle Cookies

America’s Test Kitchen
Servings:22
Start to finish: 1 hour
1 C (5 ounces) all-purpose flour
1/2 C (1 1/2 ounces) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 C packed (10 1/2 ounces) brown sugar
3 large eggs
4 tsp instant espresso powder (optional)
1 tsp vanilla extract
4 ounces unsweetened chocolate, chopped
4 T unsalted butter
1/2 C granulated sugar
1/2 C confectioners’ sugar
Adjust oven rack to middle position and heat oven to 325F. Line two baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

Whisk brown sugar, eggs, espresso powder, if using, and vanilla together in a large bowl. Microwave chocolate and butter in bowl at 50 % power, stirring occasionally, until melted, 2 to 3 minutes.

Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

Spread granulated sugar in shallow dish. Spread confectioners’ sugar in second shallow dish. Working in batches drop 2T mounds of dough (or use #30 scoop) directly into the granulated sugar and roll to coat.  Transfer dough balls to confectioners’ sugar and roll to coat. Space dough balls evenly on prepared sheets, 13 per sheet.

Bake cookies 325F one sheet at a time until they are puffed and cracked and edges have begun to set Centers will still be soft and look raw between the cracks—12 minutes.