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Chocolate Crinkle Cookies Recipe

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This recipe for Chocolate Crinkle Cookies, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Little


1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups packed brown sugar
3 large eggs
4 tsp instant espresso powder (optional)
1 tsp vanilla extract
4 ounces unsweetened chocolate chopped
4 TBSP unsalted butter
1/2 cup granulated sugar
1/2 cup confectioner's sugar.

1. Adjust oven rack to middle position and head oven to 325 . Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking powder and soda and salt together in bowl.
2.Whisk brown sugar, eggs, espresso powder and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50% power stirring occasionally until melted 2 - 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 confectioner's sugar in separate shallow dishes. Working with 2 tablespoons of dough at a time roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough to confectioner's sugar and roll to coat. Place balls on prepared sheets 11 per sheet and bake 1 sheet at a time until puffed and cracked and edges have begun to set but still soft (cookies will look raw between cracks and seem underdone) about 12 minutes rotating sheet halfway through baking. Let cool completely on sheet.

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