Chocolate Crinkle Cookies
Author Notes: Since we can bring back the holidays, I'll be baking a batch of these cookies for my Valentine! This recipe works every time. Chewy and crispy. this cookies are like a brownie in a cookie format. —Dominique Fry
Serves 1 hungry me
-
1
cup unsweetened cocoa powder
-
1
cup sugar
-
1/2
cup vegetable oil (I used canola oil)
-
4
eggs at room temperature
-
3
teaspoons vanilla extract
-
2
cups all purpose flour
-
2
teaspoons baking powder
-
1
teaspoon salt
-
1
cup powder sugar to roll/coat the cookies
- In a mixing bowl combine the cocoa powder, white sugar and vegetable oil-- you can mix by hand or in a stand mixer. Once combined, add the eggs and vanilla extract and mix until evenly combined.
- In another bowl combine the all purpose flour, salt, and baking powder.
- Spoon in the flour into the wet mix until fully combined. Whatever you are using (hand or stand mixer) don't over mix it.
- Cover the bowl with the cookie dough and refrigerate for at least 5 hours (I left it overnight and baked in the morning.)
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Measure out small ball of dough, 1.5 t-2 inches balls. Roll the dough into balls with lightly oiled hands. Roll each ball in powdered sugar before placing onto baking sheets.
- Bake for 10-12 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
More Great Recipes:
Cookie
Showing out of comments
Showing 0 out of 0 comments