Black Cocoa Crinkles

Mmm these are very good!  And easy to make, too, so I will give them 9.5/10.  While you could make these with regular cocoa, that would defeat the point of this recipe; you might as well make the cake mix version in that case (which I also love).  Before the pandemic, I bought black cocoa powder (King Arthur Flour brand) at the Sur La Table store closest to me; it is also available on King Arthur Flour's website and Amazon.  It's a bit pricey, but keep in mind that you won't be using very much at a time.  And it's worth it IMO :)

Link to original recipe: https://spoonfulofbutter.com/black-cocoa-crinkle-cookies/

Ingredients:

1 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. fine sea salt
1/4 c. black cocoa
1/4 c. dutch-processed cocoa (do not substitute!)
1 c. superfine sugar
50 mL canola oil
2 large eggs, room temperature (I put mine in a bowl of warm water for a few min to bring them up to temperature)
1 tsp. vanilla extract
1/2 c. powdered sugar (for rolling)

Directions:

1. In a small bowl, sift together flour, baking powder, and salt.  Set aside.

2. In the bowl of a stand mixer, sift together black cocoa and dutch cocoa.  Mix in superfine sugar by hand, then pour in the oil.  Mix on low speed for 1 min.

3. After the 1 min, keep mixer running on low and add eggs, one at a time, along with vanilla.  Mix in well.

4. Gradually add the flour mixture and mix until just combined--careful to NOT overmix!

5. Cover dough with plastic wrap, pressing it to the dough, and transfer to the fridge.  Refrigerate for 4 hours.

6. Heat oven to 350°F.  Line baking sheets with parchment paper.

7. Form dough into 1" balls by hand and toss in the powdered sugar until coated entirely/all over.  Place on prepared baking sheets, spacing balls 2" apart.  Transfer to oven and bake for 11-13 min (I went 13).  Let rest on cookie sheets for a few min. before transferring to cooling racks.  Enjoy!