Chocolate Crinkle Cookies

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Add the 1 3/4 cups flour and 1 1/2 teaspoons baking powder to the bowl. Mix until the dough is just smooth; be careful not to overmix. Cover the bowl and chill the dough in the refrigerator for at least 4 hours, or even overnight, until it's firm enough to scoop.
When you're ready to bake, preheat your oven to 350 °F (180 °C). Line a cookie sheet with parchment paper or a nonstick silicone mat.
Scoop out portions of the chilled dough using an ice cream scooper. Roll each portion generously in 1 1/2 cups confectioners' sugar, making sure it's completely coated.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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