Ingredients:

  • 250g All-purpose flour
  • 60g Dutch-processed cocoa powder
  • 10g Cornstarch
  • 5g Baking soda
  • 2g Cream of tartar
  • 3g Fine sea salt
  • 170g Unsalted butter, softened
  • 200g Granulated white sugar
  • 55g Light brown sugar, packed
  • 1 Large egg, room temperature
  • 10ml Pure vanilla extract
  • 50g Granulated sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Note: A preheated oven ensures the cookies start rising the moment they hit the rack.
  2. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, cream of tartar, and fine sea salt until fully combined and lump free. The mixture should look like a uniform, dark sand.
  3. In a large mixing bowl using an electric mixer, cream the softened butter with 200g of granulated sugar and the light brown sugar on medium high speed for 2-3 minutes. Wait until the mixture looks pale, fluffy, and significantly increased in volume.
  4. Add the egg and vanilla extract to the butter mixture, beating until just combined. Stop as soon as you can no longer see the yellow of the yolk.
  5. Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing only until the white streaks of flour disappear. Note: Overmixing at this stage will make the cookies tough.
  6. Scoop approximately 1.5 tablespoons of dough per cookie, roll into a ball between your palms, and coat thoroughly in the extra 50g of granulated sugar.
  7. Place on the prepared baking sheets, leaving about 2 inches of space between them.
  8. Bake for 9-10 minutes until the edges are set but the centers still look slightly soft and underdone.
  9. Allow to cool on the pan for 5 minutes until they are firm enough to move without breaking.
  10. Transfer to a wire rack to cool completely. Note: The carry over heat from the pan finishes the cooking process gently. > Chef's Tip: If you want that perfect crackle look, don't press the dough balls down. Let the heat of the oven do the work. The contrast between the dark chocolate dough and the white sugar crystals is what makes these look so professional. Crinkle Cookies: The Classic Fudgy Chocolate Christmas Cracker — Master the Classic Fudgy Chocolate Crinkle Cookies recipe for stunning, snowy...Easy Chocolate Crinkle Cookies: Fudgy Homemade Recipe — Master easy chocolate crinkle cookies with our step-by-step timing guide. A f...Delicious Almond Shortbread: An Easy Twist on a Classic Treat — Indulge in my easy almond shortbread recipe! Perfectly buttery and nutty, the... $img_2$