Chocolate Crinkle Cookies
These classic holiday cookies are crisp and crackly on the outside and moist and fudgy within.
Step 1: Mix Dry Ingredients
In a large bowl, whisk together 2 1/4 cups (11.25 ounces; 320g) all-purpose flour, 2 1/4 teaspoons (9g) baking powder, 3/4 teaspoon (4g) instant espresso powder, and 3/4 teaspoon (3g) kosher salt.
Step 2: Combine Butter With Cocoa Powder and Sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle, combine 2 1/4 cups (15 1/2 ounces; 425g) granulated sugar, 1 1/2 cups (6 ounces; 150g) unsweetened cocoa powder, and 1 stick plus 1 tablespoon (4 1/2 ounces; 130g) melted and slightly cooled unsalted butter.
Step 3: Mix Until Crumbly
Start the mixer at low speed to avoid kicking up a cloud of cocoa powder, then gradually increase to medium speed until butter, sugar, and cocoa powder are evenly mixed and crumbly.
Step 4: Add Eggs and Vanilla
Add 4 large eggs, one at a time, beating well between additions. Beat in 1 teaspoon (5ml) vanilla extract.
Once all the eggs and vanilla are beaten in, the batter should look even and smooth.
Step 5: Add Dry Ingredients
Reduce the mixer speed to low and add the dry ingredients. Beat the mixture until combined, scraping bottom and sides of bowl with a rubber spatula as needed.
Finished Cookie Dough
The dough will be thick and verging on crumbly. Cover bowl with plastic wrap and refrigerate for 1 hour.
Step 6: Scoop Dough Balls
Scoop the dough into 1-tablespoon balls and arrange on a work surface.
Step 7: Coat Well in Powdered Sugar
Line 2 baking sheets with parchment paper. Pour 1 1/2 cups (6 ounces; 170g) confectioners' sugar into a shallow bowl. Roll the dough balls in confectioners' sugar to coat. Make sure that the dough balls are heavily coated; this is what gives them their cracked, black-and-white appearance.
Step 8: Bake
Transfer the dough balls to the prepared baking sheets, leaving at least 2 inches of space between each ball. (You should be able to fit about 18 balls on each sheet.) Bake the cookies in a 350°F oven in the upper- and lower-middle oven rack positions until cookies are cracked on top but still slightly soft in the middle, 13 to 15 minutes. Make sure to rotate the baking sheets top to bottom and front to back halfway through baking for more even cooking.
Step 9: Cool (and Handle With Care!)
When they're done baking, let the cookies cool on baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Be gentle when handling these cookies to avoid damaging their powdered-sugar coating.