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Chocolate Crinkle Cookies Cooks Illustrated Recipe

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This recipe for Chocolate Crinkle Cookies Cooks Illustrated is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C All- purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 C packed 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
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl.

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

3. 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.

4. Place granulated sugar and confectioners; sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners; sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.

5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between racks and will seem underdone) about 12 minutes, rotating sheet halfway through baking. Cool completely on baking sheet before serving.
Number Of Servings:
Number Of Servings:
22 cookies
Personal Notes:
Personal Notes:
This is a cooks illustrated recipe. they state both natural and dutch-processed cocoa will work in this recipe. Our favorite brand of natural cocoa is Hershey's Natural Cocoa Unsweetened; our favorite Dutch-processed cocoa is Droste Cocoa

 

 

 

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