Chocolate Crinkle Cookies are classic chocolate cookies that kids of all ages will love. This particular recipe is enhanced with brown butter to give it a more complex flavor that takes these cookies from good to great!
To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before using.
Preheat the oven to 350°F.
Add egg and sugar to a large mixing bowl or a stand mixer bowl and beat until light in color and creamy, about 2 minutes. Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt. Add the flour mixture to the wet ingredients and stir until incorporated.
Use a medium cookie scoop to scoop the cookie dough from the bowl, take a spatula and level off any excess cookie dough. Roll the dough into a ball with your hands. Place dough ball on a parchment-lined small baking sheet. This should yield 17 dough balls. The dough does not need to be refrigerated.
Add granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheets about 2 inches apart. Bake for 11 - 12 minutes. Bake one tray at a time in the middle of the oven.
Remove the baking sheet from the oven and place it on a wire rack to cool 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.