Yield: 20 to 24 cookies
When I was growing up, there was a pastry place in our local mall that served my very favorite cookies of all time. The krinkle cookies were the perfect mix of sweet and salty, and so soft and gooey on the inside. I have never found cookies quite like those, and pretty much quit even trying the imposters anywhere else after this place closed because none could match. Until I found these in Mindy Segal’s Cookie Love cookbook, aptly titled “Brownie Krinkles”, which just begged me to bake them. Oh. My. God. These brought me back to shopping at the mall as a kid with my mom, and as a teenage mall rat later on. Also, don’t taste-test the unsweetened chocolate…it’s gross.
4 ounces unsweetened chocolate, coarsely chopped
1-3/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder**
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon coarse sea salt (try to find Maldon)
1/2 cup canola oil
1-3/4 cups sugar
4 large eggs, at room temperature*
1 egg white, at room temperature*
1 teaspoon vanilla extract
1/2 teaspoon espresso powder, optional
1 cup confectioners’ sugar
*The original recipe calls for 4 extra-large eggs, but since large eggs are the standard size and usually all I have on hand, I substituted as called for above. Feel free to use 4 extra-large eggs if you have them.
**I couldn’t find Dutch-processed cocoa powder at the store when I made this recipe, and it still turned out perfectly. Follow a recipe if you can, but don’t fret if you can’t find all the ingredients. Sometimes a substitution out of necessity makes a recipe better or easier on you…or just a great experiment!
Add the chocolate to a microwave-safe bowl, and microwave on high power for 30 seconds at a time, stirring after each increment, until the chocolate is just melted. A few unmelted pieces is fine, as they will melt as you continue to stir. Remember, the more you stir your melted chocolate, the shinier it becomes (not important here, but this knowledge may be useful to you one day when you want to make beautiful ganache). Keep your chocolate warm while you continue to prepare the rest of the ingredients.
In a bowl, whisk together the flour, cocoa powder, baking powder and both salts.
In the bowl of a stand mixer fitted with the paddle attachment, cream the oil and sugar on low speed for about 1 minute. Add the still-warm melted chocolate and mix to combine, another 30 seconds. Scrape the sides and bottom of the bowl throughout the mixing process to ensure ingredients are thoroughly combined. On medium speed, add the eggs, one at a time, mixing after each addition. Add the vanilla extract and espresso powder (if using) and mix on medium speed for about 30 seconds until completely combined.
Add the dry ingredients all at once and mix until the dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix! Bring the dough together with a rubber spatula and cover with plastic wrap; refrigerate for at least 30 minutes and up to 1 day.
When ready to bake, preheat the oven to 350° and line two sheet pans with parchment paper. Place the 1 cup confectioners’ sugar in a low, shallow bowl. Using a small ice cream scoop, portion the dough and roll into balls with your hands. Roll the balls through the confectioners’ sugar to coat completely. Evenly space the balls on the prepared cookie sheets. Add a little more confectioners’ sugar to the top of each dough ball. Repeat until you have used all the dough.
Bake for 8 minutes. Rotate the pan and bake for another 4 minutes. The cookies will flatten and spread out as they bake. Let the cookies cool on the pan for 2 minutes, and then transfer to wire cooling racks to cool completely.
Inspiration: Brownie Krinkles, Cookie Love by Mindy Segel