Passover Chocolate Crinkle Cookies
- 3/4 cup oil
- 3/4 cup cocoa
- 2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- 2 cups potato starch
- 2 tsp. baking powder
- 2 cups powdered sugar for rolling balls
• Mix the oil, cocoa, and sugar. Beat in the eggs, one at a time. Add the vanilla. Mix in the dry ingredients and chill the batter several hours or overnight, covered in the refrigerator. After the batter has been chilled, you may need to add more potato starch if it looks liquidy.
• Preheat the oven to 350˚F / 180˚C. Line a baking tray with baking paper. Cover your hands well with powdered sugar and roll some batter into a ball. Make sure the ball is coated completely with powdered sugar. Put the balls on the lined baking tray and bake for 10–15 minutes, until the cookies are just starting to crinkle. These cookies freeze well.