recipe

These fudgy, crinkly cookies are perfect for chocolate lovers.

safety
  • Uses the oven
  • Uses the microwave
difficulty
  • Beginner
time
  • 50 minutes, plus 30 minutes cooling time
yield
  • Makes 12 cookies

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Prepare Ingredients

½ cup (2½ ounces)
all-­purpose flour
¼ cup (¾ ounce)
Dutch-­processed cocoa powder
½ teaspoon
baking powder
⅛ teaspoon
baking soda
¼ teaspoon
salt
¾ cup packed (5¼ ounces)
brown sugar
1
large egg plus 1 large egg yolk
½ teaspoon
vanilla extract
2 ounces
unsweetened chocolate
2 tablespoons
unsalted butter
¼ cup (1¾ ounces)
sugar
¼ cup (1 ounce)
confectioners’ (powdered) sugar

Gather Baking Equipment

  • Rimmed baking sheet
  • Parchment paper
  • 3 bowls (1 large, 1 medium, 1 small microwave-­safe)
  • Whisk
  • Large zipper-­lock plastic bag
  • Rolling pin
  • Oven mitts
  • Rubber spatula
  • 2 shallow dishes
  • 1-­tablespoon measuring spoon
  • Cooling rack
1
 

Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
½ cup (2½ ounces)
all-­purpose flour
¼ cup (¾ ounce)
Dutch-­processed cocoa powder
½ teaspoon
baking powder
⅛ teaspoon
baking soda
¼ teaspoon
salt
¾ cup packed (5¼ ounces)
brown sugar
1
large egg plus 1 large egg yolk
½ teaspoon
vanilla extract

In medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In large bowl, whisk brown sugar, egg and egg yolk, and vanilla until combined.

 
3
 
2 ounces
unsweetened chocolate

Place chocolate in large zipper-­lock plastic bag and seal, removing as much air as possible from bag. Use rolling pin to gently pound chocolate into small pieces.

 
4
 
2 tablespoons
unsalted butter

In small microwave-­safe bowl, combine pounded chocolate and butter. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. Use oven mitts to remove bowl from microwave. Use rubber spatula to stir chocolate mixture until well combined and shiny.

 
5
 

Add chocolate mixture to brown sugar mixture and use rubber spatula to stir until combined. Stir in flour mixture until no dry flour is visible. Let dough sit at room temperature for 10 minutes.

 
6
 
¼ cup (1¾ ounces)
sugar
¼ cup (1 ounce)
confectioners’ (powdered) sugar

Place sugar in 1 shallow dish and confectioners’ sugar in second shallow dish.

 
7
 

Use your hands to roll dough into 12 balls (about 2 tablespoons each). Drop balls directly into shallow dish with sugar and roll to coat. Transfer dough balls to shallow dish with confectioners’ sugar and roll to evenly coat.

 
8
 

Place dough balls on parchment-­lined baking sheet, leaving about 2 inches between balls.

 
9
 

Place baking sheet in oven. Bake cookies until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw in cracks and seem underdone), about 11 minutes.

 
10
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cookies cool completely on baking sheet, about 30 minutes. Serve.