Chocolate Crinkle Cookies

• ½ cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• ¾ cup granulated sugar
• 2 eggs
• 3 teaspoons water
• 2 ½ teaspoons vanilla
• 2 1/3 cups flour
• 1/3 cup cocoa
• 1/3 cup Special Dark or European-style cocoa
• ¼ cup cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Granulated sugar, for garnish

Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter, brown sugar, and granulated sugar until light. Add eggs, beating well after each addition. Add water and vanilla and mix well.

In a medium bowl, stir together flour, cocoa, Special Dark cocoa, cornstarch, baking powder, baking soda, and salt. Using a large spoon, gradually stir the flour mixture into the creamed mixture. The dough will be very stiff.

Dip hands in flour, roll teaspoons of dough into 1-inch balls, and place them on greased cookie sheets. Flatten each cookie slightly with fingertips. Bake 14 to 15 minutes until the cookies are puffed and the tops are crinkled. Lightly sprinkle each cookie with sugar, cool 1 minute on the cookie sheet, then transfer them to a wire rack to cool completely.

Yield: approximately 45 cookies