Chocolate Crinkle Cookies
These cookies are a decadently rich and chocolatey cookie with a melt-in-your mouth fudgy softness and a gorgeously contrasted, crackled powdered sugar finish. They're a lot like a brownie and your favorite chocolate cake but in cookie form and everybody loves them!
Servings: 48 cookies
Ingredients
- 2 1/3 cups (284g) all-purpose flour (spoon into measuring cup to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 1 cup (85g) unsweetened cocoa powder (spoon into measuring cup to measure)
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup (97g) powdered sugar
Instructions
- In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
- Mix in cocoa powder and blend well. Beat in eggs and vanilla.
- Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
- The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
- Place powdered sugar in a small mixing bowl.
- Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
- Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
- Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
- Cool on baking sheet several minutes then transfer to a wire rack to cool.
- Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.