Chocolate Crinkles

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/3 cups Brown sugar
  • 8 oz Chocolate, semisweet
  • 1/2 cup Dutch cocoa powder
  • 1 1/4 cups Flour
  • 1 Granulated sugar
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Drinks

  • 1 tsp Espresso, powder

• Dairy

  • 8 tbsp Butter
  • 1/3 cup Milk

Found on thatskinnychickcanbake.com

Description

Ingredients

• 8 ounces semisweet chocolate, chopped, melted and cooled
• 1¼ cups flour
• ½ cup Dutch cocoa powder
• 1 teaspoon espresso powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 8 tablespoons butter, at room temperature
• 1⅓ cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• ⅓ cup milk
• 1 cup powdered sugar, for rolling
• Granulated sugar, for rolling

Directions

• Heat oven to 350º. Whisk together flour, cocoa, espresso powder, baking powder, and salt.
• In the bowl of an electric mixer fit with the paddle attachment, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Scrape the dough onto a large piece of plastic wrap, fold over edges till covered completely and chill at least 2 hours.
• Scoop out tablespoonfuls of dough (dough will be sticky). Using your hands, roll the pieces into balls. You may want to park the dough balls in the freezer for a few minutes to reduce the stickiness and reroll. Roll dough in granulated sugar, then powdered sugar to coat completely. Place the cookies 2 inches apart on parchment-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
• Transfer from oven to a wire rack to let cool completely.