Everyone already knows about these cookies, but a little reminder can be a good thing. To me these had always been simple chocolate cookies covered in powdered sugar, but now that I've actually made them...I'll definitely know the name! They are dense and fudgey on the inside but sturdy enough to send in the mail. But honestly, my brother probably won't be getting as many as we planned. ;)
Chocolate Crinkle Cookies
1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 stick butter, at room temperature
1 1/4 cups sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Grease two baking sheets and set aside. Put confectioners' sugar in a small bowl and set aside.
In a bowl, stir together flour, cocoa, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Scrape down sides of bowl. Add one egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Add the flour mixture. Beat on low speed just until blended.
Using a tablespoon, scoop rounded spoonfuls of dough. Using your palms, roll the dough into balls and roll in confectioners' sugar (Be generous with the sugar- mine weren't drenched and most have very little). Place the balls two inches apart on baking sheets and bake until the cookies are crackled and puffed, 10-12 minutes.
Cool on a wire rack.