chocolate crinkle cookies
These cookies are a mouthful of rich, chocolaty flavor! Enjoy them with a hot cup of tea. Recipe adapted from Homemade Hooplah.
Yields 22 cookies.
3/4 cup cocoa powder
1½ cup granulated sugar
1½ cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1½ tsp vanilla extract
1/2 cup powdered sugar
In a medium bowl, sift together the dry ingredients. Add vegetable oil, eggs, and vanilla extract. Use a hand mixer to combine all ingredients until the batter is dark and sticky.
Cover and chill the dough for at least one hour, though 4 hours to overnight is ideal.
Preheat oven to 350°F and line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl and keep handy for the next step.
Use 2-3 generous tablespoons of cookie dough and roll into a ball. Drop ball in powdered sugar bowl and toss until it’s completely coated. Place coated cookie on prepared baking sheet. Repeat this step with the remaining dough, spacing cookies at least 2 inches apart.
Bake for 10 minutes (or until you see cracks lining the tops of the cookies). Take them out of the oven and continue to bake on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool.
Store cookies in a sealed container at room temperature. Cookies will last up to 4 days.