Cocoa Crinkles

By bakers_delight85

These cookies freeze well and the dough will hold in the fridge a couple of days if you don't want to use it all at once.

Ingredients

• 1/4 cup (4 Tbsp.) unsalted butter, melted and cooled
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 2 eggs, at room temperature, lightly beaten
• 1 Tbsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• Confectioners' sugar, for rolling

Preparation

Step 1

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 to 4 hours or freeze up to 2 weeks.
Preheat the oven to 350 degrees. 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 Tbsp. of dough). Roll each ball in confectioners' sugar and place on the 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 to 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.