Chocolate Crinkle Cookies
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups packed brown sugar
3 large eggs
4 tsp. instant espresso powder, optional
1 tsp. vanilla extract
4 ounces unsweetened chocolate, chopped
4 Tbsp. unsalted butter (1/2 stick)
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
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.
Whisk brown sugar, eggs, espresso powder, if using, and vanilla together in a large bowl.
Combine chocolate and butter in a small bowl and microwave at 50% power, stirring occasionally, until melted, 2-3 minutes.
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.
Place granulated sugar and confectioners’ sugar into separate shallow dishes. Working with 2 Tbsp. of dough at a time, roll into balls. Drop each ball into granulated sugar directly after shaping and roll to coat.
Transfer dough balls to confectioners’ sugar and roll to coat evenly. Space dough balls evenly on prepared baking sheets, 11 balls per sheet.
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 before serving.
Makes 22 cookies.