Chocolate Fudge Crinkles

By Jennifer Segal

Metrocurean contributor, Once Upon a Chef

If you can imagine what a brownie would taste like in cookie form, this is it: deeply chocolate, crisp and cakey on the surface, and soft and fudgy in the center.

The key is to use a good quality chocolate and a hint of espresso powder to intensify the chocolate flavor. To get the crinkled appearance, you simply roll the chocolate dough balls in confectioners sugar; as the cookies bake, they spread which causes the sugar to crack, revealing the dark
chocolate cookie underneath.

Chocolate Fudge Crinkles

makes about 48 cookies

Note: Be sure to make these cookies a few hours ahead of time because the dough needs to chill in the refrigerator.

2 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces

1 teaspoon instant espresso powder

4 large eggs

1 cup granulated sugar

1 cup firmly packed dark brown sugar

2 teaspoons vanilla extract

Confectioners sugar

Use a whisk to mix flour, baking powder and salt together in a medium bowl. Set aside.

Combine chocolate and butter in a small, microwave-safe bowl. Place in microwave and cook in 20-second intervals, stirring between each interval, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add espresso powder and stir until completely melted and smooth.

In a large bowl, whisk eggs with both sugars and vanilla extract. Use a whisk to smash any lumps of brown sugar. Stir in chocolate mixture. Stir in flour mixture until just combined. Cover bowl with plastic wrap and chill for at least 2 hours.

Set racks in upper and lower thirds of oven and preheat to 350 degrees. Line two baking sheets with parchment paper and place about 1 cup of confectioners sugar in a small bowl. Roll chilled dough into 1-tablespoon balls, then roll each ball in confectioners sugar. Arrange 12 balls evenly on baking sheet and bake for about 12 -15 minutes, until puffy and just dry in center. Cool pans on rack for a few minutes, then use a spatula to transfer cookies to rack to cool completely. Store cookies in an air-tight container.

Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching
her blog, Jennifer earned her culinary stripes working front and back
of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisine.