These classic cookies with their distinctive cracks and powdered sugar coating are not only visually appealing but also have a deep chocolate flavor. The chewy interior and slightly crisp exterior make for a delightful texture contrast. Here’s how to make them:
Ingredients:
- 1 cup + 2 Tablespoons (140 g) all-purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (50 g) granulated sugar (for rolling)
- 1 cup (120 g) confectioners’ sugar (for rolling)
Instructions:
- Prepare Dry Ingredients: In a large bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together until well mixed.
- Cream Butter and Sugar: Using an electric mixer in a separate bowl, cream together the butter and ¾ cup of granulated sugar. Beat until the mixture turns light and fluffy, which should take around 2 minutes.
- Add Wet Ingredients: Into the butter mixture, add the egg, egg yolk, and vanilla extract. Ensure you mix them well and scrape the sides and bottom of the bowl to combine everything thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Avoid overmixing.
- Refrigerate: Cover the bowl with a lid or plastic wrap and place in the refrigerator. Chill the dough for at least 2 hours, though overnight chilling yields the best results.
- Preheat Oven: As you near the end of the chilling period, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Coat Cookies: Once the dough is ready, use a cookie scoop or spoon to scoop out a heaping tablespoon of the dough. Roll it into a ball, then first coat it with granulated sugar and then roll generously in confectioners’ sugar. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the cookies in the preheated oven and bake for 10-12 minutes. They will puff up during baking but will settle down a bit as they cool.
- Cool: After baking, allow the cookies to cool on the pan for about 5 minutes. Then, transfer them to a wire rack where they can cool completely.
Serving: Enjoy these decadent chocolate crinkle cookies with a glass of milk or a cup of coffee. They make for a delightful treat during the holiday season or any time of the year you wish to indulge in a chocolatey delight!
