Michelle’s Chocolate and Pecan Crinkle Cookies

Instructions

• 1Sift the flour, cocoa powder, baking powder and salt together and set aside.
• 2Place the butter and sugar in the bowl of a stand mixer. Beat on high speed, using the paddle attachment until pale and creamy, scraping down the bowl if necessary.
• 3Reduce the speed to medium and add the egg, beating until well combined.
• 4Add the sifted dry ingredients and milk in two batches, mixing on low speed until combined, scraping down the bowl if necessary.
• 5Add the pecans and mix on low speed until just combined. Cover and refrigerate for 1 hour. Meanwhile, continue to the next step.
• 6Lightly spray 2 sheet pans with oil and line with parchment paper.
• 7Sift the powdered sugar, cinnamon and nutmeg into a bowl and mix to combine.
• 8After the cookie dough has been in the fridge for 1 hour, insert the wire rack into position 5. Set the oven to Cookies, Convection, 345°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 9Roll heaped teaspoons of the mixture into balls and flatten slightly. Toss in the spiced sugar to coat, then place evenly spaced on the prepared pans.
• 10Once preheated, place one pan in the oven and cook for 10 minutes.
• 11The cookies should be cracked on the surface and soft on the inside. If not, cook them a little longer.
• 12Remove from the oven and cool on the pan. Repeat with the remaining cookies.
• 13Cookies will keep in an airtight container for up to 1 week.