Red Velvet Crinkle Cookies
These are chewy, fudgy red velvet cookies with a dramatic cracked top from a coating of powdered sugar. They get a deep chocolate flavor from both melted dark chocolate and cocoa powder, and the recipe doesn't require any chill time or a mixer.
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.
Notes
Use quality dark chocolate (70-85% cacao) for best results. Dough will be thick and sticky.
Did you make this recipe?Let me know how you liked it below!