Chocolate Crinkle Cookies

Steps

1. Cut the unsalted butter into pieces and let it sit until it reaches 20–22°C (cool room temperature). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, fine salt, and instant espresso powder (if using) until evenly combined. Set aside.
3. In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until pale, fluffy, and slightly increased in volume.
4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla bean paste until the mixture looks smooth and glossy. Scrape down the sides and bottom of the bowl.
5. Preheat the oven to 175°C (350°F).
6. Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until a soft, thick dough forms and no dry streaks of flour remain. Do not overmix; the dough should feel dense but scoopable.
7. Place the extra granulated sugar in one shallow bowl and the powdered sugar in another. Scoop heaped tablespoons of dough (about 25–30 g each), roll into balls between your palms, coat lightly in granulated sugar, then roll generously in powdered sugar until fully covered. Arrange on the prepared baking sheets, spacing about 5 cm apart.
8. Bake for 10–12 minutes, rotating the baking sheets halfway through, until the edges look set, the tops are puffed and deeply crackled, and the centers still look slightly soft and matte rather than shiny.
9. Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Once cooled, they will have fudgy, tender centers with a chewy bite and a delicate, crinkly sugar crust.