Chocolate Crinkle Cookies

These are very unique cookies. As they bake, they'll puff up and crackle. We’ve added an extra helping of cocoa and vanilla to a Williams-Sonoma recipe to pack in more chocolaty, chewy goodness.

Ingredients

• ½ cup confectioners’ sugar
  
• 1 2/3 cups all-purpose flour
  
• ¾ cup Rodelle Gourmet Baking Cocoa
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• 8 tbsp unsalted butter, room temperature
  
• 1 ¼ cups sugar
  
• 2 eggs
  
• 1 tsp Rodelle Gourmet Vanilla Extract
  

Directions

• Preheat oven to 350°F. Line 2 baking sheets with parchment or grease them with butter.
  
• Put the confectioners’ sugar in a bowl and set aside.
  
• In another bowl, stir together the flour, cocoa, baking powder, and salt. Set aside. In a large bowl, using an electric mixer beat the butter and sugar on medium speed until creamy, about 3 minutes.
  
• Scrape the sides of the bowl with a rubber spatula and add one egg, beating in on medium speed until blended. Add the other egg and the vanilla extract and beat until blended.
  
• Turn off the mixer, add the flour mixture, and beat on low speed until just blended.
  
• Using a tbsp, scoop up a rounded spoonful of dough. Roll the dough into a ball. Roll the ball in the confectioners' sugar until
  covered. Place the balls on a
  prepared baking sheet about 2 inches apart.
  
• Bake the cookies until they are crackled and puffed, 10 to 12 minutes. Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
  
• Move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies.