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Maca Chocolate Crinkles

Time 35 minutes
Yields Makes about 4 dozen cookies
Maca Chocolate Crinkles
(Leslie Grow / For The Times)
1

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

2

Blitz the purple sparkling sugar in a food processor until powdery, then add the powdered sugar and pulse to combine (alternatively, process the purple sugar in a spice grinder to powder, then whisk into the powdered sugar). Transfer the purple powdered sugar to a shallow bowl.

3

Sift the flour, cocoa powder and maca powder in a medium bowl. In a large bowl, combine the chocolate, both sugars, the sour cream, butter, salt, baking powder, baking soda, vanilla and eggs and whisk until smooth. Fold in the flour mixture with a rubber spatula until smooth.

4

Use a ½-ounce ice cream scoop or one tablespoon to drop a dough ball into the purple sugar and roll to coat. Transfer to a prepared baking sheet. Repeat with the remaining dough and purple sugar, arranging the balls 2 inches apart on the sheets.

5

Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are firm at the edges but still soft in the middle, 8 to 9 minutes.

6

Let the cookies cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely. Sprinkle cookies with more purple sugar, if you like, before serving.

When measuring flour, powdered sugar or cocoa powder, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods.
Make Ahead:
The cookies can be stored in an airtight container at room temperature for up to 3 days.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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