Zebra Cookies (Chocolate Crinkles)

By michaelmeiner

Ingredients

• 1 1/2 cups (6 1/4 ounces) unbleached flour
• 1 1/2 cups (10 1/2 ounces) sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 Tablespoons unsalted butter or margarine -- melted
• 3/4 cup (2 1/4 ounces) cocoa powder -- natural or Dutch process
• 3 large eggs
• 1/2 teaspoon vanilla
• 3/4 cup confectioners sugar -- for coating

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line two baking sheets with parchment paper.

Whisk together flour, sugar, baking powder and salt. Set aside.

Combine the melted butter with the cocoa in a medium sized bowl and sir until the mixture is smooth. Cool to lukewarm. Add the eggs and vanilla, stir to combine, then add this mixture to the dry ingredients. Mix thoroughly, until the flour is evenly moistened. The dough will seem too dry at first, but keep mixing and it will become the consistency of stiff brownie batter.

Scoop the dough into balls with a tablespoon cookie scoop or by the heaping tablespoon, and roll each ball of dough in confectioners sugar to coat. Place cookies on baking sheet and bake for 12 to 14 minutes.

The cookies will spread out and form cracks and the insides may look a little wet, but that's ok. For a crisper cookie, leave them in the oven a few minutes longer. Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring them to a rack.