Chocolate Crinkle Cookies
Ingredients:
- 1 cup natural unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
Directions:
1. In a large bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, espresso powder (if using), and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and sticky.
5. Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight; this helps the dough firm up for easier handling.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll the chilled dough into 1-inch balls. Roll each ball generously in powdered sugar, ensuring they are well coated.
8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, until the cookies have spread and the tops have cracked, creating the signature crinkle effect.
10. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 4 hours 32 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Chilling the dough overnight intensifies the chocolate flavor and makes it easier to handle.
Use espresso powder to enhance the chocolate taste without adding a coffee flavor.