Decadent Dutch Cocoa Crinkle Cookies

1. Preheat Oven and Prepare Baking Sheets

First, preheat your oven to 375 degrees and line two baking sheets with parchment paper. Place 1/2 cup of granulated sugar in a shallow dish and set it aside.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt until everything is well combined.

3. Mix Wet Ingredients

In a small bowl, whisk together the dark corn syrup, large egg white, and vanilla extract, ensuring the mixture is smooth and uniform.

4. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, dark brown sugar, and 1/3 cup of granulated sugar on medium-high speed until the mixture is light and fluffy, which should take about two minutes. The mixture should appear pale and airy.

5. Combine Wet and Butter Mixtures

Reduce the mixer speed to medium-low and gradually add the corn syrup mixture to the butter and sugar, beating until fully incorporated, which should take about 20 seconds. Scrape down the sides of the bowl as needed to ensure everything is well mixed.

6. Add Dry Ingredients and Chocolate

Add the dry ingredients to the butter mixture and mix on low speed until just combined, about 30 seconds. Add the chopped bittersweet chocolate and stir until evenly distributed. Scrape down the bowl to ensure no pockets of flour remain. Refrigerate the dough for 30 minutes to firm it up, making it easier to handle.

7. Form and Coat Dough Balls

Once the dough is chilled, form it into balls using about 2 tablespoons of dough for each. Roll half of these dough balls in the reserved granulated sugar, coating them thoroughly. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

8. Bake the Cookies

Bake the cookies in the preheated oven for 10 to 11 minutes. Halfway through the baking time, switch and rotate the baking sheets to ensure even baking. The cookies are done when they are puffed and cracked, the edges are set, and the centers remain soft.

9. Cool and Enjoy

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the rich, chocolatey goodness of your Decadent Dutch Cocoa Crinkle Cookies!