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  • Cook's Illustrated

    Our Favorite Holiday Cookies

    Oct 06, 2020 8 minutes
    COMPILED BY ELIZABETH BOMZE

    CHOCOLATE CRINKLE COOKIES

    MAKES 22 COOKIES TOTAL TIME: 1¼ HOURS, PLUS 20 MINUTES COOLING

    WHY WE LOVE THEM: Unsweetened chocolate and cocoa powder (plus a boost from espresso powder) give these cookies brownie-like richness and depth. Rolling the dough in granulated and then confectioners’ sugar yields the perfect crackly exterior.

    1 cup (5 ounces) all-purpose flour
    ½ cup (1½ ounces) unsweetened cocoa powder
    1 teaspoon baking powder
    ¼ teaspoon baking soda
    ½ teaspoon table salt
    1½ cups packed (10½ ounces) brown sugar
    3 large eggs
    4 teaspoons instant espresso powder (optional)
    1 teaspoon vanilla extract
    4 ounces unsweetened chocolate, chopped
    4 tablespoons unsalted butter
    ½ cup (3½ ounces) granulated sugar
    ½ cup (2 ounces) confectioners’ sugar

    1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

    2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine

    UNDERBAKE FOR PROPER CHEW

    Underbaking is key for producing cookies with chewy centers, but gauging exactly when to take them out is tricky. Your best bet is a visual cue: For crackly cookies like these, look for cracks that appear shiny. chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally,

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