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Crinkle Cookies

December 06, 2021

Crinkle Cookies
This recipe was created by our friend and former teammate Kyle B a few years ago, the only difference being this recipe calls for Lavender cocoa and Kyle's used Nutmeg & Chili cocoa. All of the cocoa mix flavors will work. These cookies are rich, fudgy and delicious.  You will want to save this one.


  •  2 ounces bittersweet chocolate, chopped
  •  1 cup all-purpose flour
  •  1 teaspoon baking powder
  •  1 tea bag earl grey tea
  •  1/4 cup + 2 tablespoons Lavender cocoa mix
  •  1 cup granulated sugar
  •  2 large eggs- room temp
  •  4 tablespoons salted butter, melted
  •  3/4 teaspoon vanilla extract
  •  1/2 cup confectioners' sugar, for rolling

  1. Melt bittersweet chocolate in a heatproof bowl set over a pan of simmering water, stir to keep from burning chocolate. Once melted, set aside to cool.
  2. Whisk together flour, baking powder, tea and cocoa in a small bowl.
  3. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and vanilla extract until smooth. Fold in flour mixture until the flour just disappears.
  4. Cover and refrigerate until firm, at least 3 hours but overnight is recommended.
  5. Preheat oven to 325 degrees. Roll round tablespoons of dough into balls using your palms, about the size of a golf ball. Then, roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 13-15 minutes.
  6. Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.

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