Here's an oldie but goodie: choco crinkle cookies.
3/4 C flour
3/4 C sugar
3/4 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
4 tbsp butter
1/3 C cocoa powder (NOT dutch processed)
1 tsp instant espresso that's been dissolved in 1 1/2 Tbsp water
1 tsp vanilla
1/2 C chocolate chips
1/2 C powdered sugar
Combine first 5 ingredients (flour through cinnamon) in a large bowl and set aside. Melt butter and mix in the cocoa powder until smooth. Whisk in the egg, espresso, and vanilla. Pour over the dry ingredients and use a wooden spoon to mix until combined. Mix in the chocolate chip cookies. Refrigerate while the oven preheats to 350. (Chilled dough will make it easier to scoop and roll around in the powdered sugar later.)
Put powdered sugar in a small bowl. Scoop a cookie and drop into the powdered sugar. Roll to coat. Place on cookie sheet. I bake 12 evenly placed on a sheet. Sprinkle just the tops with a bit more powdered sugar. Bake for 9 minutes. Allow to rest on the baking sheet about 5 minutes before removing to a cooling rack.
This recipe makes exactly 24 when using a 1" scoop.