Chocolate Crinkles

  • 1-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (preferably Dutch process)
  • 1-1/2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 cup confectioners' sugar
  • 1 cup of regular cane sugar

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the flour, cocoa powder, and baking powder.
  • Cream the butter and sugar and then beat in the eggs.
  • Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
  • Refrigerate the dough for 1 hour then form the dough into balls (each equal to 1 level tablespoon). Roll the balls first in the can sugar and then in the confectioners' sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
  • Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  • Yields around 20 cookies.