Chocolate Crinkle Cookies

 

2 cups flour

1 cup + 4 Tbsp. cocoa powder

2 tsp baking soda

1/4 tsp salt

1 cup butter, unsalted

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

1 cup semi-sweet chocolate chips

Rolling

5 Tbsp. granulated sugar

1 cup powdered sugar

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium until fluffy and creamed. Beat in egg and vanilla at high speed.

At low speed, mix the dry ingredients into the wet ingredients until combined, then beat in the chocolate chips. The dough will be thick and sticky. Cover tightly with aluminum foil or plastic wrap and chill for at least 2 hours.

Remove cookie dough from the refrigerator and allow it to sit at room temperature for 15 minutes. Preheat oven to 350. Scoop and roll balls of dough, about 1.5 Tablespoons into balls. Roll each ball lightly in granulated sugar, then generously in the confectioner's sugar. Leave space on the baking sheet, cookies will spread.

Bake for 12-12 minutes. If the cookies aren't spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3 times. Return to the oven for a couple more minutes. Cool cookies for 5 minutes on the baking sheet then transfer to a wire rack.

We found this recipe here. I like Sally's Baking Addiction, she is very big on chilling cookie dough before baking.