Ingredients:

  • 1 stick (115 g) unsalted butter, cut into pieces
  • 2 ounces (55 g) bittersweet chocolate (70% Cacao), finely chopped
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ¾ cup (65 g) unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup (50 g) granulated sugar (for initial coating)
  • 1 ½ cups (180 g) confectioners’ (icing) sugar (for final coating)

Instructions:

  1. Combine the butter and chopped bittersweet chocolate in a medium saucepan or microwave-safe bowl. Heat gently until fully melted and smooth. Remove from heat and set aside to cool slightly (about 5 minutes).
  2. In a large bowl, whisk the 1 ¾ cups granulated sugar and eggs vigorously until the mixture is light in colour and slightly thickened (about 2 minutes). Stir in the cooled chocolate mixture and the vanilla extract until just combined.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients into the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix. The dough will be very sticky.
  5. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight (up to 24 hours). The dough must be firm to proceed.
  6. Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper. Place the ¼ cup granulated sugar and the 1 ½ cups confectioners’ sugar into separate, shallow bowls.
  7. Use a 1.5-inch cookie scoop to portion the chilled dough. Quickly roll the dough into uniform balls between your palms.
  8. Roll each dough ball lightly in the initial granulated sugar coating. Then, roll the ball heavily in the confectioners’ (icing) sugar, ensuring it is completely and thickly coated. Do not brush off the excess.
  9. Place the heavily sugar-coated balls on the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  10. Bake one sheet at a time for 10 to 12 minutes. The edges should look set, but the centres should still appear slightly soft for maximum fudginess.
  11. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy these perfect Crinkle Cookies!