Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
- Cover the bowl and refrigerate the dough for at least 1 hour, or until firm enough to roll.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the granulated sugar and powdered sugar in separate shallow bowls.
- Scoop rounded tablespoons of dough and roll them into balls. First, roll each ball in the granulated sugar, then in the powdered sugar, ensuring a thick coating.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will spread and crack as they bake, creating the crinkle effect.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days.