Ingredients
Method
- In a large bowl or the bowl of a stand mixer, combine softened butter and white granulated sugar. Beat together using an electric mixer or the whisk attachment on a stand mixer until the mixture becomes light and fluffy.
- Add brown sugar and vanilla and then mix in the eggs, one at a time, stirring until completely combined.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to wet until completely combined.
- Using the paddle attachment or by hand, stir in mini chocolate chips. The dough will be thick and sticky.
- Cover bowl with plastic wrap and move to the refrigerator. Chill at least 4 hours or overnight.
- After chilling, preheat oven to 350°F with the rack in the middle.
- Place the powdered sugar into a shallow dish and set aside. Prepare the baking sheets by lining with parchment paper or silicon baking sheets.
- In 12 cookie ball increments, roll the dough into 1 ½ tablespoon-sized balls using your hands. Roll the balls in the powdered sugar and place onto the prepared baking sheet, allowing room between for cookie spread.
- Refrigerate the remaining dough between batches.
- Bake the cookies at 350°F for 12 minutes. Repeat until all cookies are baked.
- Allow cookies to cool completely on baking sheet. Enjoy!
Nutrition
Notes
In order to prevent the dough from sticking to your hands, the dough needs to be chilled for several hours. Placing the dough back in the refrigerator between batches of cookies makes it much easier!
Be sure that your baking powder is not expired so that you get perfect crinkles!