Chocolate Crinkle Cookies are magical cookies that crack as they bake exposing the chocolate fudgy inside. The dough needs to be refrigerated for at least 4 hours to harden. Using a cookie scoop is recommended but not necessary.
1cupconfectioners sugar(for rolling) may need another ½ cup
Instructions
In a bowl, whisk together the flour, cocoa, cornstarch, baking powder, salt, and coffee (if using).
In a bowl of a stand mixer, cream the butter and sugars for 3 minutes on medium speed. It may not look creamy but we want to make sure the sugar is combined well with the sugars.
Add the eggs and vanilla or Frangelico or Kahlua and beat for another 2 minutes. Scrape down the sides of the bowl.
Add in the dry ingredients and mix until evenly combined. Start the mixer on low or you'll get a big chocolate dust cloud. The dough will be soft and sticky. Now we chill it.
Transfer the dough into a medium bowl, cover the dough, and refrigerate for at least 4 hours or overnight. If making ahead, you can keep refrigerated for a few days. See NOTES 2:
Preheat oven to 350℉.
Line a baking sheet with parchment paper. Add confectioners sugar into a bowl.
Scoop out a small ball of dough (about 1 tablespoon) and drop right into the confectioners' sugar. It will be sticky and may take a few clicks to get out of the scoop. You can roll using just one finger which will form into a perfectly coated ball. There's no need to roll and dirty your hands. Coat each ball thoroughly in the confectioners' sugar before placing it onto lined baking sheets. The balls should be completely white. Only roll as many balls as can fit on a baking sheet and no more. If you roll them in the confectioners' sugar and they sit, they will absorb the sugar and turn muddy-looking. Refrigerate the remaining dough in between baking or it will soften and be unmanageable.
Bake for 10 minutes and no more. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
Notes
NOTE 1: You can substitute the vanilla with Frangelico or Kahlua.NOTE 2: The dough can be frozen for months and remain somewhat soft in the freezer. I've scooped them right into a zip top bag and froze them. Again, no need to roll them.