Chocolate Crinkle Cookies
These fudgy, chewy chocolate crinkle cookies will make any chocolate lover's dream come true. Just the correct amount of sweetness, but still decadent. I bet Santa wouldn't mind if you left him a few extras on Christmas Eve!
Ingredients
- 1/2 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1/4 cup Vegetable oil
- 2 Large eggs
- 2 tsp Vanilla extract
- 1 cup Flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Powdered sugar, for rolling
Instructions
- In a medium-sized mixing bowl, combine the cocoa powder, sugar, and oil. Then beat the eggs in one at a time until incorporated. Then stir in the vanilla.
- Add in your flour, baking powder, and salt. Stir together until a sticky wet dough forms. The mixture will resemble a thick brownie batter. Don’t worry. It will set up in the fridge.
- Refrigerate the bowl for at least 4 hours, covered with plastic wrap.
- When you’re ready to bake them, preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper. Put your powdered sugar in a shallow bowl. Scoop the dough into roughly 1-inch balls. Drop them straight into the powdered sugar and roll them until fully coated. I do this one by one to prevent them from touching and sticking together. This dough will be quite tacky quite tacky. Put your sugar-coated cookie balls onto the parchment. This recipe will make 18 cookies.
- Bake for 10 minutes. The cookies will be soft right out of the oven but will firm up as they cool. Allow them to cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.