Chocolate Crinkle Cookies

Ingredients

• 55 grams unsweetened cocoa powder
• 200 grams granulated sugar
• 1/4 cup (1/2 stick) unsalted butter
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp espresso powder (dissolve in 1 tsp water)
• 1/4 tsp salt
• 1 tsp baking powder
• 175 grams all-purpose flour
• Powdered sugar

Doubled Ingredients

• 110 grams unsweetened cocoa powder
• 400 grams granulated sugar
• 1/2 cup (1 stick) unsalted butter
• 4 eggs
• 2 tsp vanilla extract
• 4 tsp espresso powder (dissolved in 2 tsp water)
• 1/2 tsp salt
• 2 tsp baking powder
• 350 grams all-purpose flour

Instructions

1. In the bowl of a stand mixer, cream together granulated sugar and butter on medium speed. Reduce the speed to low add vanilla and add 1 egg at a time until combined.
2. Mix the espresso powder in a tiny dish with half the amount of hot water until it dissolves. Add to the mixing bowl.
3. Mix in the remaining dry ingredients, with the exception of the powdered sugar. Salt, baking powder, flour, cocoa powder.
4. Wrap in parchment paper and chill in the refrigerator for at least 24 hours before freezing.

Baking

• 12g ballz
• 12 min => 11 min?
• 350º

The dough needs to be completely thawed out before baking so the baking powder can push out the crinkles properly.

Add the powdered sugar just before baking so it doesn't absorb into the dough. Roll in a bowl of powdered sugar and then shake off the extra in an empty bowl before placing on baking sheet.