I rarely crave chocolate; in fact, chocolate is my least favorite ingredient to use when baking. Growing up, I was fed too many over-the-top chocolate cakes and pies, causing me to develop an aversion to excessive sweetened chocolate. I only enjoy chocolate when the sugar is balanced with the bitterness of chocolate, or when chocolate is the supporting ingredient to a composed dessert. As a pastry chef, I had to balance my likes and dislikes and create desserts that everyone would enjoy, which meant I had to offer chocolate on my menus. These cookies are one of my many compromises for chocolate lovers — an all dark chocolate cookie. The cookie is soft in the middle with a crispy cracked exterior, similar to the corner pieces of brownies. The bitterness of the dark chocolate is balanced by the sugar coating. It is important to use unsweetened cocoa powder, or the cookies will be too sweet. Store these delicate cookies by laying flat, stacked on top of each other, in an airtight container. 

Dark Chocolate Crinkle Cookies
Makes 2 dozen

Ingredients
1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1 stick unsalted butter, chilled and cut into cubes
1½ cups light brown sugar
2 eggs
8 ounces dark chocolate, melted and cooled
1 teaspoon vanilla extract
⅓ cup whole milk
1½ cups powdered sugar
1½ cups granulated sugar 

Directions 

1. Sift together flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside. 
2. Using a stand mixer with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. 
3. Stop the mixer and scrape the sides of the bowl. Add eggs one at a time on low speed, then add chocolate and mix until combined, about 1 minute. 
4. Using a small bowl combine, the vanilla and milk. 
5. Turn the mixer on low speed. Alternate adding flour mixture and milk, beginning and ending with the flour mixture, until just combined. Stop the mixer and use a spatula to scrape the sides of the bowl and combine any visible flour. 
6. Transfer the dough, which will look like wet batter, to a bowl. Cover and refrigerate overnight. 
7. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Put the powdered sugar and granulated sugar in separate bowls. 
8. Use a 2-tablespoon scoop or spoon to shape the cookies into round balls. Roll each ball in the granulated sugar, then in the powdered sugar, coating completely. 
9. Place the cookies on the baking sheet ½ inch apart. Bake until puffed and cracked and just set around the edges, 14-16 minutes. The centers will be soft and appear underbaked. Cool completely on the baking sheet. Serve right away or store in an airtight container for up to 4 days. 

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