Chocolate Crinkle Cookies
Makes 12 -14 Cookies
These rich, fudgy chocolate cookies are coated with confectioners’ sugar that cracks — or crinkles — when they bake, giving them a snow-capped, wintry look. Note that the dough needs to refrigerate for at least 3 hours (up to 24 hours) prior to baking.
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup confectioners’ sugar (for coating the cookies)
Directions:
1. Whisk flour, cocoa powder, baking powder, and salt in medium bowl until combined; set aside.
2. Add granulated sugar and oil in bowl of stand mixer. Beat on medium-low until combined. Add eggs and vanilla, beating on medium-high until combined. Gradually add flour mixture and beat on medium-low speed until combined. (Note: The consistency will be similar to a brownie batter but will firm up with chilling.)
3. Tightly seal bowl with plastic wrap and refrigerate for at least 3 hours (or up to 24 hours) until dough is completely chilled through and able to be rolled into balls.
4. After dough is completely chilled and ready to be baked, preheat oven to 350°F.
5. Line large cookie sheet with parchment paper. Fill small bowl with confectioners’ sugar; set aside.
6. Remove and unwrap dough. Using medium cookie scoop to measure out dough, roll into round balls. Roll dough ball in confectioners’ sugar until completely covered on all sides. Place cookie balls at least 2 inches apart on prepared baking sheet.
7. Bake for 8 to 10 minutes – do not overbake. Allow cookies to cool on baking sheet for 3 minutes. Transfer cookies to wire rack, and let them cool until they reach room temperature.
8. Store in sealed container for up to 5 days or freeze for up to 3 months.
