Chocolate Crinkle Cookies
 
 
Makes 18 cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup Dutch-processed cocoa powder (see notes)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 4 ounces unsweetened chocolate, roughly chopped
  • 4 tablespoons unsalted butter
  • 1½ cups light or dark brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon (optional)
  • ½ cup powdered sugar
Instructions
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  2. Combine the chocolate and butter in a small bowl. Microwave at 50 percent power, stirring occasionally, until melted, 2-3 minutes.
  3. In a large bowl, whisk together the brown sugar, eggs and vanilla extract. Add the chocolate and butter mixture and whisk until combined.
  4. Add the dry mixture and stir until just combined. Let dough sit for 10 minutes to firm up.
  5. Meanwhile, place granulated sugar in a small, shallow dish. Add cinnamon, if using, and stir to combine. Place powdered sugar in a separate small, shallow dish.
  6. When you're ready to bake the cookies, preheat oven to 325 degrees with rack in center position. Line two baking sheets with parchment paper.
  7. Divide dough into 18 equal pieces (about 2 tablespoons each) and shape into balls. Roll the balls in the sugar-cinnamon mixture and then the powdered sugar. Place 9 balls on each prepared baking sheet about 2 inches apart.
  8. Bake cookies, one sheet at a time, until puffed and the centers are still soft, 11-12 minutes, rotating sheet halfway through.
  9. Remove from the oven and allow cookies to cool completely on the baking sheet before serving.
Notes
For this batch, I used HERSHEY's Cocoa SPECIAL DARK, which is a blend of natural and Dutch-processed cocoa powders.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chocolate-crinkle-cookies/