This recipe appears in:Cookie Monster: Chocolate Crinkle Cookies
These fudgy cookies have a pretty cracked, powdered sugared face.
- 2 1/4 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon instant espresso powder
- 3/4 teaspoon table salt
- 2 1/4 cups sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 stick plus 1 tablespoon unsalted butter, melted
- 4 eggs
- 1 teaspoon vanilla extract
- About 1 1/2 cups confectioners sugar
In a medium bowl, whisk together flour, baking powder, instant espresso powder, and salt.
In a large bowl or the bowl of a standing mixer fitted with a paddle attachment, stir together sugar, cocoa powder, and butter until smooth. Beat in eggs and vanilla. Add dry ingredients to the bowl and beat until evenly combined. Dough will be thick. Cover with plastic wrap and chill for 1 hour.
Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Pour confectioners sugar into a shallow bowl. Scoop cookies out into 1-tablespoon balls and roll in confectioners sugar to coat. Make sure that cookies are heavily coated. Transfer cookies to baking sheets, leaving at least 2-inches of space between each cookie. You should be able to fit about 18 cookies on each sheet.
Bake cookies until cracked on top but still slightly soft in the middle, about 13-15 minutes, rotating top to bottom and front to back half way through baking. Let cool on pan for 5 minutes then transfer to a wire rack.