Chocolate Crinkle Cookies

• 1 3/16 cups unsweetened dark cocoa powder
• 2 cups granulated sugar
• 1 tablespoon espresso 1 Tbsp. = 20 mL
• 4 eggs
• 1 teaspoon pure vanilla extract 1 tsp. = 6 mL
• 1 15/16 cups flour
• 9/16 tablespoon baking powder
• 1/8 tablespoon salt
• 8 ounces butter 8 oz = 2 sticks
• 1/2 pound unsweetened dark chocolate
• powdered sugar for coating

1. Weigh dark chocolate using scale from Sifter / Scale Attachment on countertop.
2. Attach Sifter Attachment to KA Stand Mixer (with Beater Attachment), and press "Tare" to zero scale.
3. Add cocoa powder and granulated sugar to ingredient hopper and weigh, pressing "Tare" between each ingredient.
4. Turn Stand Mixer to speed 2 and sift cocoa powder and sugar into Stand Mixer bowl. While sifting, add espresso, eggs and vanilla.
5. Add flour, baking powder, and salt to ingredient hopper and weigh, pressing "Tare" between each ingredient.
6. Set Stand Mixer to speed 4 and sift ingredients into bowl.
7. Melt the butter and chocolate over a double broiler.
8. Mix chocolate mixture into batter on speed 2 until combined.
9. Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
10. Preheat oven to 350u0b0F (176u0b0C).
11. Line cookie sheets with parchment paper.
12. Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
13. Bake in preheated 350u0b0F (176u0b0C) oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.

cocoa, sugar, espresso, eggs, vanilla, flour, baking powder, salt, butter, chocolate, powdered sugar

Taken from www.yummly.com/recipe/Chocolate-Crinkle-Cookies-9007723 (may not work)