I can't help but wonder why cookies have become synonymous with the holiday season. There are cookie exchange parties, cookie decorating parties, 12 days of cookies... and the list goes on. I've featured many cookie recipes here and I can't help but sing their praises. I mean, cookies are the perfect dessert in 5 bites or less. They're wonderfully portable. They can be filled, stuffed, dipped, coated in as many flavor variations as you can think of. So maybe for all those reasons, I have my answer after all. Which, of course, means there's more cookie recipes to come!
Earthquake, crackle, snow capped... these cookies have many names (and I've probably made a variation of all of them) but this is the one recipe that is perfection. The dough contains melted chocolate and cocoa powder, giving these cookies a rich chocolatey flavor. And that snowy white crackle top comes from using two different sugars (granulated and confectioner's). They're the perfect soft-on-the-inside cookie with a slightly crispy exterior- just how I like 'em!
It's no surprise that these are amazing though. After reading the recipe from the most recent Cook's Illustrated magazine, I immediately got started on making them. They're perfect for giving away as a gift, or for gifting to yourself!
Chocolate Crinkle Cookies
Recipe from Cook’s Illustrated, November & December 2014
Makes 2 dozen
- Rolling the dough into the granulated sugar first, and then the confectioners' sugar is important because the granulated sugar helps the cookies get that crackly crispy crust, while retaining the moisture on the inside.
4 oz. unsweetened chocolate
4 Tbs. unsalted butter
1 ½ Cups packed brown sugar
3 Large eggs, room temperature
2 tsp. vanilla extract
½ Cup unsweetened cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup all-purpose flour
½ Cup granulated sugar
½ Cup confectioners’ sugar
1. Preheat oven to 325° F and line 2 baking sheets with parchment paper or Silpat.
2. In a large, microwaveable bowl, place unsweetened chocolate and butter and heat at 50%, stirring occasionally until completely melted.
3. Once the chocolate is melted, stir in the brown sugar. Add one egg at a time, and then add the vanilla.
4. Place a large sifter over the bowl and sift all the rest of the dry ingredients; fold in dry ingredients until no streaks remain.
5. Let dough sit at room temperature for 10 minutes. While it’s sitting, place granulated and confectioners’ sugar in separate shallow bowls.
6. After 10 minutes, use a cookie scoop to create perfect round balls. Drop dough balls directly into the granulated sugar mixture and roll to coat. Transfer the dough balls to the confectioners’ sugar and roll to coat. Place dough balls onto baking sheets and bake for 11-12 minutes (cookies will look raw between cracks and seem undone). Let cool completely on sheet before serving.