Cranberry Pistachio Chocolate Crinkle Cookies

Instructions

1. Mix flour, cocoa, baking powder, salt and all dry flavor additions in a bowl.
2. Whisk eggs, sugar, oil and liquid aromatics until smooth, then stir into the dry mix.
3. Cover and refrigerate dough at least 2 hours until firm enough to scoop.
4. Heat oven to 350°F (177°C). Roll 30 balls firmly in the full measured 100 g powdered sugar; place on parchment.
5. Bake 10–13 minutes until puffed and cracked yet slightly soft in the middle; cool on pan 5 minutes.
6. Do not flatten the coated dough balls; the contrast develops as they expand.