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Black Cocoa Crinkle Cookies
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 20 cookies
These dramatic crinkle cookies are rich, fudgy, and soft, with a deep chocolate flavor from Black Cocoa Powder and a touch of elegance from Vanilla Bean Paste. Cracked and coated in a blend of powdered and granulated sugar, they deliver a striking contrast and a decadent bite in every cookie.
Ingredients
Cookie Dough
- 1½ cups all-purpose flour
- ½ tsp baking powder
- 1/8 tsp baking soda
- ¼ tsp salt
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½ cup Cocoa Black Powder
- ¼ cup boiling water*
- 1 cup granulated sugar
- ½ cup neutral oil, canola or vegetable
- 1 large egg, room temperature
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1
tsp Vanilla Bean Paste
Sugar Coating
- ½ cup granulated sugar
- ¾ cup powdered sugar
- *to avoid water loss through evaporation, boil water first, then measure.
- Special Equipment: mesh strainer or sifter, baking sheets, parchment paper
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Black Cocoa Crinkle Cookies (Kit)
Directions
- Combine Dry Ingredients. In a small bowl, combine flour, baking powder, baking soda, and salt; set aside.
Combine Wet Ingredients. Add black cocoa powder to a large mixing bowl. Pour ¼ cup boiling water over the cocoa and mix with a spatula until a thick paste forms. Add granulated sugar, egg, Vanilla Bean Paste, and oil; whisk vigorously for 1 minute until fully combined and smooth.
- Sift the dry ingredients into the wet ingredients. Using a spatula, gently fold and stir until all the flour is combined. Periodically, use the edge of the spatula to draw a line down the middle of the bowl, ensuring that no dry pockets of flour remain. Cover dough and chill 4 hours to overnight.
- Coat and Bake. Preheat oven to 350ºF. Set up 2 small bowls; add granulated sugar to one and powdered sugar to the other. Use a #40 (1½ Tablespoon) cookie scoop to drop balls of dough into the granulated sugar; roll them around to coat, then transfer to the powdered sugar and coat generously. Arrange the dough balls 3 inches apart on parchment-lined baking sheets. Bake for 10 minutes. Allow to cool on the baking sheet for 10 minutes then transfer to a cooling rack.