Chocolate Crinkle Cookies

Photo by karen l.
Adapted from gimmesomeoven.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gimmesomeoven.com

Ingredients

  • 1

    cup all-purpose flour or white whole wheat flour

  • 1/2

    cup unsweetened cocoa powder

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 3/4

    cup granulated sugar or cane sugar

  • 1/4

    cup vegetable (or canola) oil

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • (optional: 1 cup semisweet chocolate chips)

  • 1

    cup powdered sugar, for coating the cookies

Directions

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside. In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Add in the eggs one at a time, beating on medium-low speed until combined. Add in vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined. (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.) Form the dough into a large ball, and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through. When you're ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Scoop the sugar into a small bowl. Remove and unwrap the dough. Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet. Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool until they reach room temperature. Serve immediately, or store in a sealed container for up to 5 days. These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container. Slightly adapted from AllRecipes.

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