I've made several crinkle cookie recipe. This is the BEST recipe so far. Rolling the cookies in granulated sugar before rolling them in confectioners' sugar makes a difference. My favorite part is that the cookies are still crispy on the edges and gooey/chewy in the middle....even on the second day.
Recipe adapted (just a little) from Cook's Illustrated
Makes about 22 cookies
1 cup (5 oz) all purpose flour
1/2 cup (1 1/2 oz) unsweetened cocoa powder, either regular or dutched cocoa can be used
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed (10 1/2 oz) brown sugar
3 large eggs
2-3 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces dark or unsweetened chocolate, chopped
4 tablespoons butter, unsalted or salted
1/2 cup (3 1/2 oz) granulated sugar
1/2 cup (2 oz) confectioners' sugar
Preheat oven to 325º. 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 large bowl.
Combine chocolate and butter in bowl and microwave slowly for 30 seconds at a time. Stir. It may take 1-2 minutes total until melted.
Mix 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 in separate shallow dishes. Working with about 2 tablespoons dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Place on prepared sheets. No more than 11 per sheet because they spread a little.
Bake cookies 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.
Let cool completely on sheet before serving.