Chocolate Crinkle cookies

Directions :

1.Stir together flour, sugar, baking powder, and salt in a bowl; set aside.

Melt butter in a small bowl in microwave oven (set on high power for about 1-2 minutes) or in a small saucepan over low heat. Be careful not to burn the butter.

Add cocoa powder to butter whisking until smooth. Stir in the egg and mix well until fully blended. Stir in vanilla **.

Stir flour mixture into cocoa mixture and mix just until combined. Do not over mix. Fold chocolate chips into the dough until evenly distributed.

Preheat oven to 350 F. Line baking sheets with parchment paper.

Scoop small pieces of dough. Roll in hand to make small (about 1 inch) balls. Roll balls in powdered sugar twice. Place the balls on prepared baking sheets about 2 inches apart.

Bake for 10-12 minutes or until cookies are cracked, still soft. Do not over bake.

Take baking sheets out of the oven and let cookies cool on the baking sheets for 5 minutes. Transfer to the wire rack and let cool completely.

* Equivalently you can use about 2 ounces or 60 grams semisweet or dark chocolate, chopped into small pieces.

** For coffee flavoured cookies, dissolve 1 tsp instant coffee granules with 2 Tbsp hot water and stir in the cocoa mixture.

** You can make the dough and refrigerate it up to few days before baking.