This recipe makes chocolate crinkle cookies perfectly crinkly on the outside and moist and chocolatey on the inside. These decadent snow cookies are rolled in a delicious coating of icing sugar - just like this classic Italian chocolate cookie!
In a medium bowl, sift together flour, baking powder, cocoa, espresso powder and salt. Set aside.
With a hand mixer, on medium-high speed, cream butter (room temperature) with the brown sugar until light and fluffy in a large bowl. A stand mixer also works.
Beat in the egg. Scrape down the sides.
Add the cooled chocolate and mix until well incorporated. If necessary, scrape down the sides.
On low speed, slowly add the sifted dry ingredients to the wet ingredients and mix until just combined.
Add 1 tablespoon of milk and beat only until combined. Do not overmix.
Turn out onto a piece of plastic wrap. Shape into a flat ½-inch rectangle (or square) and place in the freezer for at least 45 minutes.
Preheat oven to 350°F/175°C.
Line baking sheet with parchment paper. Set aside.
In one bowl, place ⅓ cup of granulated sugar and ½ – ¾ cup of powdered sugar in a separate bowl.
Use a sharp knife to cut the dough into 30 (¾-1 inch) small squares. (I prefer small cookies, feel free to make larger cookies).
Then use the palms of your hands to roll them into balls. This method also eliminates the need for a messy scoop!
Roll each ball first in the white sugar for a light coating and then in the powdered sugar for a thick coating.
Place on the lined baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
Bake the cookies for approximately 9-12 minutes until they look puffy and cracked and their edges begin to set while maintaining a soft center. Do not overbake!
The cookies will look soft but will firm up as they cool. Allow to cool down before transferring the baked cookies to a wire rack to cool down completely.
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Notes
The butter and egg at room temperature make for a smoother cookie dough.
Make sure to use good-quality chocolate for the best flavor. The better the chocolate, the richer and more delicious these cookies will be!
For best results, ensure you chill the cookie dough in the freezer for at least 45 minutes. This makes it easier to roll out the cookies, but you can also expect a deliciously fudgy cookie that won't spread out too much during baking.
Don’t overbake the cookies or they will be dry and lose that brownie-like texture.
Why roll in granulated sugarIn my December 2020 issue of Cook's Illustrated, an innovative technique was recommended to preserve that pristine white icing sugar on the cookies - rolling the cookie dough balls lightly in granulated sugar before dipping them into icing sugar. I tested this technique and made it my go-to method since it prevents the powdered sugar coating from becoming a lackluster, off-white hue after exposure to heat.How to storeStore cookies in an airtight container for up to 3 days at room temperature.Can I freeze the dough?Yes! Once you have rolled the dough, place them on a cookie sheet and flash-freeze them. When they are solid, transfer them to an airtight container or freezer bag and freeze them for up to 3 months. When ready to bake them, roll in the sugars and bake as per the instructions. You may need to add a couple of minutes to the baking time using frozen dough.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from Martha Stewart