Our Favourite Chocolate Crinkle Cookie / by Linda Klimack


These crinkle cookies are more like chocolate brownies than traditional cookies - rich and moist. 

1 cup all purpose unbleached flour
½ cup cocoa powder, sifted
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
3 large eggs
2 teaspoons espresso powder (optional)
1 teaspoon vanilla
1 cup bittersweet chocolate
4 tablespoons butter
½ cup granulated sugar
½ cup icing sugar, sifted

  • Preheat oven to 325℉.
  • Whisk in flour, cocoa, baking powder and soda, and salt.
  • In a large bowl whisk brown sugar, eggs, espresso powder and vanilla. 
  • Combine chocolate and butter and melt together in a microwave.
  • Whisk chocolate mixture into brown sugar mixture.
  • Fold in flour mixture until well blended.
  • Put dough in fridge for 10 minuted to harden.
  • Place granulated sugar and sifted icing sugar in separate bowls.
  • Roll about 2 teaspoons of dough into a ball.
  • Then roll in granulated sugar, then icing sugar.
  • Place on baking sheet lined with parchment paper.
  • Bake about 12-15 minutes until the cookies are puffed and cracked and edges have begun to set.
  • Let cookies cool for 5 minutes then move to a cooling rack.

Sifting the cocoa and icing sugar is important.