Chocolate Crinkle Cookies
Ingredients
The cookie dough
-
2 ⅓
cups
all-purpose flour
-
2
tsp
baking powder
-
½
tsp
salt
-
2
cups
granulated sugar
-
¾
cup
vegetable oil
-
1
cup
unsweetened cocoa powder
-
4
large
eggs
-
2
tsp
vanilla extract
The coating
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- In an electric mixer, blend granulated sugar and vegetable oil.
- Mix in cocoa powder and blend well.
- Beat in eggs and vanilla extract.
- Add the flour mixture and mix until blended.
- Cover the dough and refrigerate overnight.
- The next day, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place powdered sugar in a small bowl.
- Remove about ¼ of the dough from the refrigerator, shape it into 1-inch balls, and roll in powdered sugar.
- Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-13 minutes until nearly set, they should be soft when touched.
- Cool on the baking sheet for several minutes before transferring to a wire rack to cool.
- Store cookies in an airtight container once they are nearly cool.
Nutrition Facts (estimated)
Servings
48 cookies
Calories
103
Total fat
4g
Total carbohydrates
16g
Total protein
1g
Sodium
30mg
Cholesterol
15mg
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