Cocoa Crinkle Cookies
Rich, dark chocolate cookies that are soft on the inside and crisp around the edges.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
Ingredients
- 1½ Cup Flour
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- 1½ Tsp Baking Powder
- ¼ Tsp Salt
- 6 Tbsp Unsalted Butter
- ¾ Cup Cocoa Powder
- 3 Eggs Room temperature
- 1 Tsp Vanilla Extract
- ½ Cup Powdered Sugar
Instructions
- Preheat oven to 350°F. Line your baking sheets with parchment paper. While you can use a silicone mat if you like, the cookies tend to stick a bit more.
- Melt the butter, then mix in the cocoa powder until smooth.
- In a bowl, mix together the flour, sugars, baking powder, and salt.
- Stir the eggs and vanilla into the butter mixture.
- Add the wet ingredients to the dry and beat together until combined well.
- Roll the dough into roughly one tablespoon balls. Roll those balls in powdered sugar to coat them.
- Place the dough balls on your baking sheets, about 3" apart, to give them space to spread.
- Bake for 11-13 minutes. They may look a little under-done; that's fine, they're a soft cookie.
- Let cool, transferring to a cooling rack if you want. Then enjoy!