Chocolate Crinkles

3/4 cup salted butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 tbsp corn syrup

1/2 tbsp vanilla extract

1 tbsp milk

2 cups flour

1/2 cup dutch processed cocoa

1/2 tbsp corn starch

1 tsp baking soda

1/2 tsp salt

1 cup powdered sugar

Preheat the oven to 350° F (180° C).

Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.

Add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.

Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Portion out the dough, as desired. For small cookies, use 1 1/2 tbsp of dough. For medium sized cookies use 3 tbsp of dough. For large cookies, use 1/3 cup of dough.

Roll and press the powdered sugar onto each ball of dough.

Bake at 350° F (180° C) until the cookies have flattened, spread and have started to crackle. For small cookies: bake 7-9 minutes. For medium cookies: bake 9-11 minutes. For large cookies: bake 11-13 minutes.

Allow the cookies to cool on the pan for 10 minutes prior to transfering to a wire rack. Serve warm.