Soft, chewy, and melts in your mouth: these are my top three standards for a cookie.
Yield: 18 crinkles
Prep time: 30 minutes (includes resting)
Cook time: 10 minutes
2 tablespoons unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon instant espresso powder
1/8 teaspoon salt
1/4 teaspoon baking powder
1/2 cup confectioners’ sugar
1. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt the chocolate and butter. Remove top of double boiler or bowl from heat. Set aside and cool to room temperature.
2. With a hand mixer, beat the egg and sugar until thick, pale, and fluffy. Beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated.
3. In a separate bowl whisk together the flour, instant espresso powder, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls, about 20 minutes.
4. Preheat oven to 325ºF and place rack in center of oven. Line a baking sheet with parchment paper or silpat baking mat.
5. Place the confectioners’ sugar in a shallow bowl. Form the chilled dough into 1-inch balls then roll in the sugar. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches apart.
6. Bake for 10 minutes, or until the edges are slightly firm, but the centers are still soft.
7. Let the cookies cool for 5 minutes in the pan and then transfer to a cooling rack to continue cooling, or enjoy warm.
Recipe adapted from Joy of Baking