Chocolate Crinkle Cookies

• 1 cup unsalted butter softened
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 1/3 cups unsweetened cocoa powder
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup powdered sugar

1. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2. Place the butter, granulated sugar and brown sugar in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined.
3. Add the eggs and vanilla extract and continue to beat for 30 seconds, until smooth.
4. Add the flour, cocoa, cornstarch, baking soda and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
5. Preheat the oven to 350u0b0F.
6. Divide the cookie dough into 30 balls, using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
7. Place the powdered sugar in a mixing bowl. Remove the cookie dough from the refrigerator. Roll each cookie in the powdered sugar, creating a coating thick enough so no dough is visible and place on a parchment-lined baking sheet.
8. Bake the cookies for 15-17 minutes on the middle rack of oven, until puffy, cracked and opaque.
9. Check to see that cookies are done. Remove from oven or add time as needed.
10. Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.

butter, light brown sugar packed, sugar, eggs, vanilla, flour, cocoa, cornstarch, baking soda, salt, powdered sugar

Taken from www.yummly.com/recipe/Chocolate-Crinkle-Cookies-2684101 (may not work)