Chocolate Crinkle Cookies

INGREDIENTS:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups light brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 4 ounces unsweetened chocolate, chopped
• 4 tablespoons unsalted butter
• ½ cup granulated sugar
• ½ cup powdered sugar

DIRECTIONS:

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3. Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
4. Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
5. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.
6. Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.

Source: https://www.browneyedbaker.com/chocolate-crinkle-cookies-recipe/