Whitesburg KY
Sunny
Sunny
66°F
 

Better chocolate crinkle cookies

 

 

By AMERICA’S TEST KITCHEN

Rolled in powdered sugar before baking, chocolate crinkle cookies (often called earthquakes) feature chocolaty fissures that break through the bright white surface during baking. While striking in appearance, these cookies often fall short on taste.

We had been refrigerating this fluid dough overnight before portioning and baking the cookies, but the cold dough didn’t begin to spread very much until after that dried exterior had formed, forcing the cracks to open wide. The solution was to bake the cookies after letting the dough sit at room temperature for 10 minutes, which was just enough time for the dough to firm up to a scoopable consistency.

CHOCOLATE CRINKLE
COOKIES
Servings: 22

Start to finish: 1 hour
1 cup (5 ounces) all-purpose flour
1/2 cup (1-1/2 ounces)
unsweetened cocoa powder
1 teaspoon baking powder 1/4 teaspoon baking
soda
1/2 teaspoon salt
1 1/2 cups packed (10-
1/2 ounces) brown sugar
3 large eggs
4 teaspoons instant
espresso powder (optional)
1 teaspoon vanilla extract 4 ounces unsweetened
chocolate, chopped
4 tablespoons unsalted
butter
1/2 cup granulated sugar
1/2 cup confectioners’
sugar

Adjust oven rack to middle position and heat oven
to 325 F. Line two baking
sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda,
and salt together in bowl.

Whisk brown sugar ;
eggs; espresso powder, if
using; and vanilla together
in large bowl. Microwave
chocolate and butter in
bowl at 50 percent power,
stirring occasionally, until
melted, 2 to 3 minutes.
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.
Spread granulated sugar
in shallow dish. Spread confectioners’ sugar in second
shallow dish. Working in
batches, drop 2-tablespoon
mounds of dough (or use
#30 scoop) directly into
granulated sugar and roll to
coat. Transfer dough balls
to confectioners’ sugar and
roll to coat; space dough
balls evenly on prepared
sheets, 11 per sheet.
Bake cookies, 1 sheet
at a time, until they are
puffed and cracked and
edges have begun to set
but centers are still soft

(cookies will look raw between cracks and seem
underdone), about 12 minutes, rotating sheet halfway through baking. Let
cookies cool on sheet for
5 minutes, then transfer to
wire rack. Let cookies cool
completely before serving.

.
Nutrition information
per serving: 165 calories; 50
calories from fat; 6 g fat (3
g saturated; 0 g trans fats);
35 mg cholesterol; 103 mg
sodium; 29 g carbohydrate;
2 g fiber; 22 g sugar; 3 g
protein.

Leave a Reply