Chocolate Crinkle Cookies

....and there goes my diet. I tried. I swear. Okay, no I didn't. I just like to tell myself I'm on a diet so that when I break the rules and eat these fattening desserts, I don't feel so bad since I've "been on a diet" and this is kind of like a reward for all my hard work.

For those of you reading this who really are on a diet, you probably shouldn't scroll down or finish reading this post because that's just a disaster waiting to happen. Don't say I didn't warn you.

My sister-in-law definitely didn't warn me when she mentioned these cookies and the word "chocolate" quickly caught my attention. As soon as I went home, I looked up the recipe and the reviews were great....not that I need another reason to bake something with chocolate.

I had to halve the recipe because I didn't have enough cocoa powder. But that's okay, because now I'm only getting half the fat right? I think. Anyways, I'll get to the good stuff. I was really eager to taste these bad boys... I literally sat there watching the clock waiting for them to cool. 15 minutes passed. Okay, time to eat.

Let me just say, this cookie has it all. The flavor is divine. Crispy outside. Chewy, rich, and chocolatey inside. The best of both worlds...and it ain't even Hannah Montana. Be prepared to not share these with anyone, oh yes, they're THAT good.

Chocolate Crinkle Cookies

Ingredients:

1/2 cup confectioners' sugar 

1 and 2/3 cups all-purpose flour 

1/2 cup unsweetened cocoa powder 

1 and 1/2 teaspoons baking powder 

1/4 teaspoon salt 

8 tablespoons (1 stick) unsalted butter, at room temperature 

1 and 1/4 cups sugar 

2 eggs 

1/2 teaspoon vanilla extract

Directions:

Preheat an oven to 350°F. Grease 2 baking sheets with butter. Put the confectioners' sugar into a bowl and set aside.

In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes. Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

Recipe from Williams Sonoma