filed in Foodstuff
New Favorite Cookie Recipe
A few weeks ago, I tried this Cooks Illustrated recipe for the first time, and the cookies were fabulous. A slam dunk! You (and any fortunate recipients) will drool.
CHOCOLATE CRINKLE COOKIES from Cooks Illustrated
Makes 22 cookies. Both natural and Dutch-processed cocoa will work in this recipe. Our favorite natural cocoa is Hershey’s Natural Cocoa Unsweetened; our favorite Dutch-processed cocoa is Droste Cocoa. Our preferred unsweetened chocolate is Hershey’s Unsweetened Baking Bar.
(My note: I used Valrhona cocoa powder.)
INGREDIENTS
1 cup (5 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed (10 1/2 ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (2 ounces) confectioners’ sugar
Instructions
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally until melted, 2 to 3 minutes.
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) 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 coated evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.
Discussion
8 comments for “New Favorite Cookie Recipe”
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These sound fantastic! Love how the tops look, almost like snow on rocks. And Valrhona cocoa powder sounds much better than their choices.
The cocoa powder is amazing. Highly recommended. (Jules, I got it at our favorite L.A. food supply store, Surfas.
Love the valrhona! As you know I’m not much of a baker. Decent cook yes but baking not so much. Except this time year, I have a chocolate, hazelnut, orange cookie I make, So I’m off to Surfas to stock up. For those not in LA their website is very good.
Enjoy Surfas. If I got married, I’d want to register there.
When I saw the photo, the cookies looked like a recipe that I’ve already have….but after I looked at the ingredients, it’s actually quite different, with brown sugar and espresso and coating in granulated plus powdered sugar. I may have to give this a try! Thanks!
It’s a relatively easy recipe with a big pay off.
yes, these cookies are good! a good recipe to have on hand with the holidays just around the corner! they crinkle up just like they are supposed to (unlike my other recipe for chocolate crinkle cookies). however, next time I may not use any caffeine….I was eating some at night and then couldn’t figure out why I slept so poorly!
I decided to keep in the coffee, since it’s such a great mix with chocolate. But yes, not good for sleeping.