Greggy's Chocolate Crinkle Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon Pink Himalayan Sea salt or (You can use Kosher too)

3/4 cup (1.5 sticks) unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

2 tablespoon vanilla extract

1 egg

1 egg yolk

3/4 cups Cocoa powder

powdered sugar for topping

1. Cream room temperature butter, brown sugar and granulated sugar.

2. Gradually add 1 egg and 1 yolk and vanilla extract until well combined.

3. Add flour, cocoa powder baking soda, and salt to creamed mixture and slightly mix. Add dates and mix until combined. Do not overmix.

4. With an ice cream scoop, scoop 12 even scoops of cookie dough unto plastic wrap. Roll into a log, without pressing or altering each scoop and place into freezer for at least 2 hours or overnight. The more round the ball of dough, the better.

5. Dip each frozen ball of dough in a generous amount of powdered sugar. Allow space at least 3-4 inches apart from each cookie. For soft and chewy cookies, bake for 12-14 minutes at 350. For more crisp, buttery cookies, bake at 16 minutes.