Chocolate Crinkle Cookies

I came across these cookies while browsing the Williams Sonoma website a few weeks ago. They looked easy, and better yet, I thought Shane might be willing to eat them! I made them for Christmas, but they didn’t turn out as good as I’d hoped they would. They were flat and less chewy than expected. I gave them another try today and the results were much better. They were definitely a hit – Shane declared that they were his new favorite cookie! I also tried out my new Silpat for the first time and loved it. I’m definitely going to need to grab a few more of those.

Chocolate Crinkle Cookies
from Williams Sonoma

1/2 cup confectioners sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350F. Prepare cookie sheets by greasing or covering with parchment paper/Silpat.

Place the confectioners sugar in a bowl and set aside.

Stir together the flour, cocoa power, baking power and salt. Set aside.

Using an electric mixer (I used the paddle attachment on my KA), beat the butter and sugar on medium speed until creamy, about 3 minutes. Scrape down the bowl with a rubber spatula and then add 1 of the eggs and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Add the dry ingredients to the mixer and stir on low speed just until blended.

Using a tablespoon, scoop up a rounded spoonful of dough (I used my cookie scoop to make this easier). Shape the dough into a bowl and roll in the confectioners sugar. Place balls on prepared cookie sheets about 2 inches apart.

Bake for 9-10 minutes or until cracked and puffed. Cool cookies on cookie sheet on wire rack for 5 minutes before moving the cookies themselves to the rack to finish cooling.

Yields 24 cookies