The Kitchn: That's the way the cookie crinkles
This recipe makes a crinkle cookie just like the ones I spent my childhood baking and eating. They're soft, tender and just a little bit chewy, with a delicate exterior that's coated with a thick layer of powdered sugar.
Crinkle cookies get their well-deserved name from the way the cookie splits and cracks along the sugar-covered top and sides as it bakes. And while they look pretty, what makes these cookies stand out is their robust chocolate flavor. With one bite you'll discover a rich and indulgent flavor that's more reminiscent of a truffle than a cookie.
While most crinkle cookies get only a single coating of sugar, this recipe goes further. Before being rolled in powdered sugar, the cookie dough balls are first rolled in granulated sugar. The texture helps the powdered sugar better adhere to the dough, and it adds a delicate crisp bite that coats the whole cookie.
Chocolate Crinkle Cookies
Makes about 36 cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
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