Description
Soft black cocoa crinkle cookies with powdered-sugar crescents and small white-chocolate vanilla stars.
Ingredients
Scale
- 6 oz (170 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) neutral oil
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 4 large eggs (200 g without shells)
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 1/2 cup (43 g) black cocoa powder
- 1/4 cup (21 g) natural cocoa powder
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 cup (120 g) powdered sugar
- 3 oz (85 g) white chocolate, melted and piped into small stars
Instructions
- Melt the semisweet chocolate gently and cool for 5 minutes.
- Whisk the oil, both sugars, eggs, and vanilla until smooth. Mix in the cooled chocolate.
- Fold in the flour, black cocoa, natural cocoa, baking powder, and salt.
- Cover and chill the dough for at least 2 hours.
- Heat the oven to 350°F (175°C) and line two trays with parchment. Divide the dough into 24 equal balls.
- Flatten each ball slightly and press only one curved side deeply into powdered sugar. Arrange six cookies per tray.
- Bake for 10–12 minutes, until cracked with soft centers. Cool on the tray for 10 minutes.
- Pipe small white-chocolate stars on parchment and let them set. Attach two or three to each cooled cookie with melted chocolate.
Notes
Chill the dough thoroughly and coat only one curved side in powdered sugar to create a distinct moon-crescent effect.