Chocolate Crinkle Cookies

Yield: 2 dozen cookies

Prep: 20 minutes / Rest: 2 hours / Bake: 12 minutes / Total time: 2.5 hours

60g (1/4 cup) thawed Zero Egg Liquid
120g (1 cup) all-purpose flour, lightly spooned and levelled
50g (½ cup) unsweetened cocoa powder
5g (1 tsp) baking soda
106g (½ cup) brown sugar, packed
100g (½ cup) granulated sugar
5g (1 tsp) vanilla extract
112g (½ cup) room temp unsalted butter + 3g (½ tsp) salt. Alternative: 112g (½ cup) room temp vegan butter
170g (1 cup) regular or mini semi-sweet chocolate chips
For rolling:
100 g (½ cup) granulated sugar
56 g (½ cup) powdered sugar

Combine flour, cocoa powder, baking soda, and salt in medium bowl. Whisk to combine. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, and brown sugar together on medium high speed until fluffy, about 1 minute
Gradually add room temperature Zero Egg Liquid and vanilla, scrape down sides of bowl, and beat on medium high speed for 20 seconds. Add flour mixture and mix on low speed just until combined, 10 - 15 seconds.
Add chocolate chips and mix only until combined. Scrape down paddle and sides of bowl and mix 5 - 10 seconds more to fully incorporate. The dough will be thick and sticky.
Cover dough with plastic wrap and chill until firm, about 2 hours.
Preheat oven to 350°F (177°C). Line 2 sheet trays with parchment paper.
Place 100g granulated sugar and powdered sugar in separate bowls. Roll chilled dough into balls about 2 tablespoons each. Roll each ball in granulated sugar, and then generously coat with powdered sugar. Place on baking sheets, at least 2 inches apart.
Immediately bake cookies 12 - 14 minutes, until cracked and edges are set. Let cookies cool completely on trays.

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