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Chocolate Crinkle Cookies


As much as I love to bake, and as many recipes as I test, one would think that I would be adding new cookies to my repertoire on a regular basis. But the truth is, I just won’t make cookies a second time unless the end result is pretty spectacular. 

Last year a friend brought me these cookies, and I mean that literally because I actually photographed her cookies in case I couldn’t pull off such perfection. But the recipe is flawless and mine turn out just as good every time thankfully. 

The flavor is deep chocolate. The texture is soft but it’s not cakey.  Rather, they have a nice pillowy chew to them. And as an added bonus, they keep their texture and flavor for at least 3 days so can be made ahead of time. Thanks to Lisa Millican for baking these excellent chocolate cookies!

The recipe is from the folks at Cooks Illustrated and I didn’t change a thing.

Chocolate Crinkle Cookies

Serves 22 cookies
Website Cooks Illustrated


  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup packed light brown sugar
  • 4 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 4oz unsweetened chocolate (chopped)
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar


1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Whisk flour, cocoa, baking powder, baking soda, and salt together in a small bowl.
3. In a large bowl, whisk together brown sugar, eggs, espresso powder and vanilla. Combine chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2-3 minutes.
4. Whisk chocolate mixture into the egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
5. Place granulated sugar and confectioners' sugar in separate shallow dishes. Working with 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
6. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft, about 12 minutes. Rotate sheet halfway through baking. Cookies will look raw between the crack sand seem undergone. let cool completely on sheet before serving.


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