Chocolate Crinkle Cookies
Soft, fudge-like chocolate cookies, covered in confectioners' sugar. These pretty cookies crack when baking, giving them their distinctive "crinkle-top" appearance.
Servings: 50 cookies
Ingredients
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. espresso powder optional, but recommended
- 1/2 tsp. kosher salt
- 1 1/2 c. granulated sugar
- 1 c. unsweetened cocoa powder
- 1/2 c. vegetable oil
- 2 tsp. vanilla extract
- 4 lg. eggs
- 1 c. confectioner's sugar for rolling
Instructions
- In a medium bowl, whisk together flour, baking powder, espresso powder and salt; set aside.
- In a large bowl, using a hand mixer beat together sugar, cocoa powder, vegetable oil and vanilla until it resembles wet sand.
- In a large bowl, using a hand mixer beat together sugar, cocoa powder, vegetable oil and vanilla until it resembles wet sand.
- Gradually add the dry ingredients into the wet ingredients a 1/2 cup at a time just until combined; do not over mix.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- Pour confectioner's sugar into a bowl; set aside.
- Remove the dough from the refrigerator. Scoop out rounded teaspoonfuls of dough and roll into 1-inch balls. Roll each dough ball into confectioners’ sugar and place on cookie sheets.
- Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
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