HL Bakeshop’s Cocoa Crinkle Cookies

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 Tbsp (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 3 eggs
  • 1/2 tsp vanilla extract
  • Confectioner’s sugar, for finishing

Preheat oven to 350°F and line two baking sheets with parchment paper.  Put confectioner’s sugar in a small bowl and set aside.  In a medium bowl, mix first 3 ingredients thoroughly.  In a separate bowl, cream together butter and cocoa powder and then mix until smooth.  Add granulated sugar to this mixture and stir until smooth.  Add the eggs, mix to combine, and then stir in the vanilla extract.  Slowly add the dry ingredients and mix until fully incorporated.  Use a 1/4 cup measuring cup to portion out cookies, roll them in confectioner’s sugar before placing them on the baking sheets about 2 inches apart.  Flatten each one with the bottom of a drinking glass.  Bake for about 15 minutes or until edges are set.  Allow to cool completely on a wire rack.