Chocolate Crinkle Cookies
Dark chocolate cookies coated in powdered sugar that cracks during baking to expose the chocolate color beneath, with a subtle coffee aroma.
Ingredients
bittersweet chocolate (coarsely chopped)
5 oz
unsweetened chocolate (coarsely chopped)
1 oz
unsalted butter
4 tbsp (1/2 stick)
all-purpose flour
1.5 cup
baking powder
3/4 tsp
salt
1/4 tsp
large eggs (room temperature)
2
granulated sugar
2/3 cup
Kahlúa coffee liqueur
2 tbsp
vanilla extract
1 tsp
powdered sugar (sifted, for coating)
1/2 cup
Instructions
1
Melt the Chocolate
In the top of a double boiler, combine the bittersweet chocolate, unsweetened chocolate, and butter. Heat over barely simmering water, stirring occasionally, until melted and smooth. Remove from heat and let the mixture cool slightly.
2
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until uniform; set aside.
3
Make the Batter
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium-high speed until pale, about 2 minutes. Reduce the speed to low and mix in the cooled chocolate mixture. Add the Kahlúa and vanilla extract and mix until uniform. Add the flour mixture and mix until just combined. Cover the bowl with plastic wrap and refrigerate for at least 1.5 hours until firm enough to shape (up to 2 days).
4
Prepare the Oven
Position a rack in the center of the oven and preheat to 325°F.
5
Shape and Bake
Place the powdered sugar in a pie plate or shallow bowl. Roll the dough into 1.25-inch balls. Coat each ball evenly with powdered sugar and place on an ungreased baking sheet, spacing at least 1.5 inches apart. Bake one sheet at a time for 12 to 15 minutes, until the tops crack and the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
