Chocolate Crinkle Cookies
Recipe by Angela D. Kudlets
Makes 2 dozen cookies
1/2 cup, butter (1 stick), softened
1 cup light brown sugar, packed
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar
Preheat oven to 350°.
Line baking sheets with parchment paper. Cream together the butter and light brown sugar until light and fluffy. Add eggs, one at a time. Combine and then add the flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
Use a rounded teaspoon dough for each cookie. Roll them all out first and set aside until all dough is gone. You should have about 24 cookies. You may have to adjust size on some. Roll each cookie into a ball and cover them completely in the confectioner’s sugar placing them on the lined baking sheets.
Bake for approximately 13 minutes and then transfer onto cooling racks. Once completely cooled, sprinkle additional confectioner’s sugar on top, if desired.
These will hold, in an airtight container, at room temperature for approximately 4 days.