Source  Brown Eyed Baker

Recipe Added:  3/17/2012

Preheat oven to 325F. Line with paper/Silpat or spray baking sheets. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Whisk together brown sugar, eggs, and vanilla in a large bowl. Chop unsweetened chocolate then combine with butter in a small bowl and microwave, stirring occasionally, until melted, 2-3 minutes. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature 10 minutes.

Place sugar and powdered sugar in separate shallow bowls. Working with 2 Tbsp dough, roll into balls. Drop balls directly into sugar and roll to coat. Transfer balls to powdered sugar and roll to coat. Space dough balls on prepared baking sheets.

Bake cookies until puffed, cracked and edges have begun to set but centers are still soft (cookies will seem underdone), about 12 minutes, rotating sheet halfway through baking. Cool completely on sheet before serving. Store at room temperature in an airtight container for up to 5 days.

1. http://www.browneyedbaker.com/chocolate-crinkle-cookies-recipe/

2. http://allrecipes.com/Recipe/Chocolate-Crinkles-II/Detail.aspx