Cocoa Crinkle Cookies
I'm a big fan of chocolate. Now then add chocolate with cocoa and I'm sold. Put those two in cookie form and I know it's heaven! These are super indulgent (aka super yummy), and simple to make.
Here at Em&M we're tried and true fans of America's Test Kitchen, and one of the best things they do is try different brands of the same ingredient, all in search of the kind that'll make the perfect cookie.
Here they recommended Hershey's Natural Cocoa Unsweetened, but any natural or Dutch-processed cocoa will work.
(Recipe adapted from ATK)
Ingredients
(Makes 20-22 cookies depending on how big you choose to make them)
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups brown sugar (packed)
3 large eggs
2 tbsp instant coffee or espresso powder
1 tsp vanilla extract
4 ounces unsweetened chocolate, chips or chopped
4 tbsp unsalted butter
1/2 cup granulated sugar
1/2 cup confectioners' sugar (for dusting)
Preheat oven to 325.
Adjust oven rack to the middle, and line 2 baking sheets with parchment (or foil--who else is guilty of this? parchment paper always seems to disappear from our kitchen).
Whisk dry ingredients together: flour, cocoa, baking powder, baking soda, and salt all together in a bowl.
Then whisk brown sugar, eggs, espresso powder, and vanilla together. Microwave the chocolate and butter in a separate bowl, stirring occasionally until melted.
Mix chocolate mixture into the egg mixture until combined. Then fold in the flour mixture until no dry streaks remain. Let the dough sit at room temp for 10 min.
Place granulated sugar and confectioners' in two separate shallow bowls or plates, and divide the dough into 2-tbsp portions. Roll into balls, and drop directly into the granulated sugar and roll it to coat. Then transfer to confectioners' sugar and roll to coat.
Space evenly on baking sheets, and bake for about 12 min. (rotating halfway) until cookies are puffed, cracked, and edges have just started to set (the center will still be soft and gooey!). It's okay for the cookies to look raw between the cracks, it's cooked I promise.
Cool completely and then enjoy!
Here at Em&M we're tried and true fans of America's Test Kitchen, and one of the best things they do is try different brands of the same ingredient, all in search of the kind that'll make the perfect cookie.
Here they recommended Hershey's Natural Cocoa Unsweetened, but any natural or Dutch-processed cocoa will work.
(Recipe adapted from ATK)
Ingredients
(Makes 20-22 cookies depending on how big you choose to make them)
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups brown sugar (packed)
3 large eggs
2 tbsp instant coffee or espresso powder
1 tsp vanilla extract
4 ounces unsweetened chocolate, chips or chopped
4 tbsp unsalted butter
1/2 cup granulated sugar
1/2 cup confectioners' sugar (for dusting)
Preheat oven to 325.
Adjust oven rack to the middle, and line 2 baking sheets with parchment (or foil--who else is guilty of this? parchment paper always seems to disappear from our kitchen).
Whisk dry ingredients together: flour, cocoa, baking powder, baking soda, and salt all together in a bowl.
Then whisk brown sugar, eggs, espresso powder, and vanilla together. Microwave the chocolate and butter in a separate bowl, stirring occasionally until melted.
Mix chocolate mixture into the egg mixture until combined. Then fold in the flour mixture until no dry streaks remain. Let the dough sit at room temp for 10 min.
Place granulated sugar and confectioners' in two separate shallow bowls or plates, and divide the dough into 2-tbsp portions. Roll into balls, and drop directly into the granulated sugar and roll it to coat. Then transfer to confectioners' sugar and roll to coat.
Space evenly on baking sheets, and bake for about 12 min. (rotating halfway) until cookies are puffed, cracked, and edges have just started to set (the center will still be soft and gooey!). It's okay for the cookies to look raw between the cracks, it's cooked I promise.
Cool completely and then enjoy!
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