Put the flour, cocoa and baking powder in the bowl, mix: 20 sec. speed. 3 and set aside.

In the clean bowl, combine the soft butter and sugar, whisk (without butterfly): 2 min. speed 3.

Set to speed 3 and add the eggs, one at a time and continue for 1 minute.

Add the reserved dry ingredients, vanilla and mix: 1 min. speed 4.

Place the resulting mixture in a container, cover with plastic wrap and refrigerate for at least 2 hours (preferably overnight). The dough should be solid and cold.

Then put icing sugar in a bowl, peel off a little dough at a time with the help of a spoon, roll it in your hands to give it a round shape.

Pass each ball in icing sugar, making sure they are completely coated with sugar.

Place the cookies spaced apart from each other on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees for 10-12 minutes, depending on how big the cookies are.

The cookies during baking will tend to swell and crack on the surface.

Allow to cool completely before serving the Chocolate Crinkle Cookies... Buon appetito!