Chocolate Crinkle Cookies

Name: Chocolate Crinkle Cookies
Ingredients: 1 1/3 cups all-purpose flour; 1 teaspoon baking powder; 3/4 cup granulated sugar (plus 3 tablespoons for rolling); 1/2 cup brown sugar; 2 large eggs (room temperature ); 2 large egg yolks (room temperature); 1 tablespoon canola oil; 1 teaspoon pure vanilla extract; 1/2 teaspoon salt; 1/4 cup unsalted butter; 3 ounces semisweet or bittersweet chocolate; 1/2 cup Dutch process cocoa powder; 1/2 cup confectioners sugar

Chocolate Crinkle Cookies

Sarah Kieffer

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Course Cookies, Dessert

Servings 20 cookies

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar plus 3 tablespoons for rolling
1/2 cup brown sugar
2 large eggs room temperature
2 large egg yolks room temperature
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 cup unsalted butter
3 ounces semisweet or bittersweet chocolate
1/2 cup Dutch process cocoa powder
1/2 cup confectioners sugar

Instructions

Adjust an oven rack in the middle of the oven. Preheat the oven to 350 degrees. Line 3 sheet pans with parchment paper.
In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together 3/4 cup of the granulated sugar, the brown sugar, eggs, yolks, canola oil, vanilla and salt.
Place the butter and chocolate in a small, heavy bottomed saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds.
Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Add the flour mixture and use a rubber spatula to mix gently until combined. Let the mixture sit at room temperature for 10 minutes.
Combine the confectioners sugar and the remaining 3 tablespoons of granulated sugar in a small bowl. Scoop the dough into 1 1/2 ounce portions (2 tablespoons). Roll the dough in the sugar mixture. Place 7 cookies on each sheet pan.
Bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 8 to 9 minutes for very soft cookies, and 9 to 10 minutes for a cookie with firm edges and a tender center.
Transfer the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

The dough is very sticky, so using a cookie scoop work best here; I like to drop the dough balls into the sugar and then gently roll them. Once they are covered, they are easy to pick up. If you don't have a cookie scoop, you can refrigerate the dough for 15 minutes or so to help it scoop easier.