Ingredients

1 and cups (156 grams) all-purpose flour

1 teaspoon baking powder
teaspoon salt
cup (1 stick) (113 grams) unsalted butter, melted
cup plus 1 tablespoon (56 grams) unsweetened cocoa powder
teaspoon instant coffee powder
cup (50 grams) granulated white sugar
cup (150 grams) brown sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
cup (60 grams) confectioners sugar
Instructions
In a medium bowl, using a wire whisk, whisk together flour, baking powder and salt.
Set aside.
In a large bowl, using a wooden spoon, stir together melted butter, cocoa powder
and coffee powder. Add in white and brown sugar. Mix in the eggs and egg yolk one
at a time. Stir in vanilla. Using a spatula, gently fold in flour mixture until just
combined. The doughs consistency should be sticky.
Cover the cookie dough with plastic wrap and refrigerate until firm enough to
handle, for at least 4 hours or overnight. Alternatively, chill the dough in the freezer
for 30 - 45 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set
aside. Place the confectioners sugar in a wide bowl. Allow the chilled dough to
come to room temperature for about 30 minutes. Using a cookie scoop (I use #50
scoop) or 2 tablespoons, scoop chilled dough and shape into 1 and inch balls (3.5
cm). For evenly sized cookies, use a weighing scale, each ball weighs about 30
grams. Roll each ball in the confectioners sugar until its completely and evenly
coated. Place them on the prepared baking sheets about 2 inches (5 cm) apart.

Bake the cookies, 1 sheet at a time, for 8 minutes until cracked and the centers are
still very soft. Under baking these cookies makes them the soft, moist and chewy.
On the other hand, over baking makes them dry. Remove from the oven and
transfer to a wire rack to cool completely. These cookies are best served the day
they are baked. They stay fresh in an airtight container at room temperature for up
to 3 days, that is if they last that long.
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Chocolate crinkles
Ingredients
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar for rolling
Directions
1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well
blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt;
gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350F. Lightly grease cookie sheet or line with parchment paper.
Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches
apart on prepared cookie sheet.
4. Bake 11 to 13 minutes or until almost no indentation remains when touched
lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack.
Cool completely. Makes about 48 cookies.