Chocolate Crinkles 1-1/2 cups all-purpose flour 1 cup unsweetened cocoa powder (preferably Dutch process) 1-1/2 teaspoons baking powder 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup dark brown sugar 2 large eggs 1 cup confectioners' sugar 1 cup of regular cane sugar Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Cream the butter and sugar and then beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. Refrigerate the dough for 1 hour then form the dough into balls (each equal to 1 level tablespoon). Roll the balls first in the cane sugar and then in the confectioners' sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Yields around 20 cookies.