Chocolate crinkles are supposed to look a bit like … seeing spots of a mountain when it is otherwise snow-capped. As the cookie bakes, cracks form… and the sugar you have applied to the top looks a lot like snow. However, having made these cookies a few times, I can confidently say that I think my normal recipe, while making perfectly delightful, chewy chocolate cookies, uses a method for the crinkles that invariably fails.
In my recipe (below), you are supposed to roll your dough into a ball and then dip it in water and then granulated sugar. I think it would be far more effective to use powdered sugar and no water. I have not tried it yet, so the verdict isn't in yet. But it makes sense as a solution, based on my experience. That said, if one were to take the time to do the granulated sugar nicely and evenly, it does produce a sparkly, crystalline effect.
2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
3/4 cups butter
1/4 cup corn syrup (which does not exist where I live, so I use vit sirap)
Preheat oven to 350F.
Mix dry ingredients together and set them aside. Cream sugar, butter, egg and then blend in the corn syrup. Add the dry ingredients. Mix well. Shape the dough into 1-inch balls.
As the instructions state, dip the balls in water and then granulated sugar. Place the balls sugar-side-up on ungreased cookie sheets. Bake 12 to 15 minutes and remove them immediately from the baking sheets when they come out of the oven. Alternately, try dipping the ball into powdered sugar and bake as instructed and see what happens.