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    Cocoa Crinkles


    Source of Recipe


    The Bake Sale Cookbook

    List of Ingredients




    1/4 cup unsalted butter, melted and cooled
    1/2 cup unsweetened cocoa powder
    1 cup sugar
    2 eggs, room temperature, lightly beaten
    1 tablespoon vanilla
    2 cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon kosher salt
    powdered sugar, for rolling

    Recipe



    Place the butter and cocoa powder in the bowl of a mixer fitted with a paddle and beat until smooth. Add the sugar and mix well. Add the eggs and vanilla and beat until combined. Scrape down the sides of the bowl and gradually add the flour, baking powder, baking soda, and salt and mix until everything is well incorporated. Cover with waxed paper or plastic wrap and refrigerate at least 3-4 hours or freeze up to 2 weeks. Preheat oven to 350ºF. Lightly grease a cookie sheet and line with parchment paper.

    To form the cookies, break off small pieces and roll into 1 1/2 inch balls (about 2 tbl. of dough). Roll each ball in powdered sugar and place on prepared cookie sheet, leaving at least 2 inches of room between the balls. Transfer to the oven and bake until the cookies are set, about 10-15 minutes. Cool the cookies on the cookie sheet for 5 minutes and then remove to a rack. Repeat until all the dough is used. Makes 24 big cookies.

 

 

 

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