Chocolate Crinkle Cookies

By á-46334

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

Details

Adapted from gimmesomeoven.com

Preparation

Step 1

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.