The beauty of crinkle cookies is that the dough puffs up and cracks on top, giving you that soft, chewy inside with a slightly crispy crust.

Melt-in-Your-Mouth Chocolate Crinkles

In a small bowl, stir together flour, cocoa, baking powder, salt and baking soda. Set aside.

In a medium saucepan, melt butter and bittersweet chocolate, stirring frequently, over low heat until chocolate melts and mixture is smooth; cool slightly. Stir in 2/3 cup granulated sugar, brown sugar and vanilla until combined. Add eggs one at a time, beating with a wooden spoon after each addition. Stir in flour mixture just until combined. Cover and chill dough for 2 hours or until easy to handle.

Preheat oven to 325 degrees. Lightly grease cookie sheets; set aside. Using half the dough at a time, shape dough into 1-inch balls. Roll in remaining 1/3 cup granulated sugar, then in powdered sugar, coating generously. Place cookies 2 inches apart on prepared cookie sheet. Bake about 12 minutes or until edges are just set but centers are still soft. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool.