Dark chocolate crinkle cookies
unsweetened dark cocoa powder
pure vanilla extract
unsweetened dark chocolate
Step by step
Attach Sifter Attachment to KA Stand Mixer (with Beater Attachment). Add cocoa powder and granulated sugar to ingredient hopper and weigh, pressing "Tare" between each ingredient.
Turn Stand Mixer to speed 2 and sift cocoa powder and sugar into Stand Mixer bowl. While sifting, add espresso, eggs and vanilla.
Add flour, baking powder, and salt to ingredient hopper and weigh, pressing "Tare" between each ingredient.
Set Stand Mixer to speed 4 and sift ingredients into bowl.
Melt the butter and chocolate over a double broiler. Mix chocolate mixture into batter on speed 2 until combined.
Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
Preheat oven to 175ºC.
Line cookie sheets with parchment paper.
Roll the dough into 2-cm balls. Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
Bake in preheated 175ºC 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.