Funky maca root powder lends its malted milk-like flavor to these chewy rich chocolate crinkle cookies, coated in pale purple powdered sugar.
Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
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.
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