Ingredients (1 dozen cookies)
- 2 oz (57g) bittersweet chocolate (70-85% cacao), chopped
- 2 Tbsp (28g) unsalted butter
- 3/4 cup (90g) all-purpose flour
- 2 Tbsp (10g) natural unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg
- 3/4 cup (150g) light brown sugar, packed
- 1/2 tsp vanilla extract
- 1/8 tsp red gel food coloring
- 1/4 cup (50g) granulated sugar, for rolling
- 1/4 cup (50g) powdered sugar, for rolling
Melt the Chocolate and Butter
Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate and butter together, stirring occasionally until smooth. You can also do this in the microwave in 30-second bursts on medium power, stirring between each interval.
Be careful not to scorch the chocolate if using a microwave; it burns easily.
Set the melted chocolate aside to cool down a bit.
Using a good quality dark chocolate bar will give you a better flavor than chocolate chips.
Make the Cookie Dough
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk the egg. Add the brown sugar, vanilla, and red gel food coloring, and continue whisking until the mixture is smooth and creamy.
Pour the slightly cooled chocolate mixture into the egg and sugar mixture and stir until it’s fully combined.
Switch to a spatula and fold in the dry ingredients until just combined. The dough will be thick and sticky, which is what you want. Let it rest at room temperature for about 10 minutes.
Roll and Bake the Cookies
Place the granulated sugar and powdered sugar in two separate shallow bowls.
Use a cookie scoop to portion the dough – about 1.5 tablespoons per cookie.
The dough is sticky, so dropping the scooped dough directly into the granulated sugar first makes it easier to handle.
Roll each portion into a ball, coating it first in the granulated sugar, and then generously in the powdered sugar.
The double coating of sugar is what creates the signature crinkle effect.
The first coat of granulated sugar absorbs some moisture, allowing the outer powdered sugar coat to stay dry and crack nicely in the oven.
Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake on the center rack for ~11-13 minutes. The cookies are done when they are slightly puffed and the tops are crackled.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Red Velvet Crinkle Cookies
Ingredients
Ingredients (1 dozen cookies)
- 2 oz bittersweet chocolate (70-85% cacao) 57g, chopped
- 2 Tbsp unsalted butter 28g
- 3/4 cup all-purpose flour 90g
- 2 Tbsp natural unsweetened cocoa powder 10g
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- 1 large egg
- 3/4 cup light brown sugar 150g, packed
- 1/2 tsp vanilla extract
- 1/8 tsp red gel food coloring
- 1/4 cup granulated sugar 50g, for rolling
- 1/4 cup powdered sugar 50g, for rolling
Instructions
- Preheat oven to 325°F and line baking sheet with parchment.
- Melt chocolate and butter together over double boiler or in microwave until smooth, set aside to cool.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in medium bowl.
- In large bowl, whisk egg, brown sugar, vanilla, and red food coloring until smooth.
- Stir cooled chocolate mixture into egg mixture until combined.
- Fold in dry ingredients until just mixed. Let dough rest 10 minutes.
- Place granulated and powdered sugars in separate shallow bowls.
- Scoop 1.5 tablespoon portions, roll first in granulated sugar, then heavily in powdered sugar.
- Place cookies 2 inches apart on baking sheet.
- Bake 11-13 minutes until puffed and crackled.
- Cool on baking sheet 10 minutes, then transfer to wire rack.
