Chocolate Crinkle Cookies
Do you enjoy fudgy brownies and crispy chocolate chip cookies? These holiday favorite cookies are the best of both worlds. Enjoy these gooey, fudgy chocolate cookies coated in powdered sugar any time of the year, or as your holiday staple cookie.
Bake Time: 10 minutes
Serving Size: 12-20 servings
Featured Bakeware:USA Pan ® Large Cookie Sheet
Ingredients1/2 cup cocoa powder (unsweetened)
1 cup granulated sugar
1/2 cup vegetable oil (can substitute with light olive oil or canola)
2 large eggs
1 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup powder sugar
In a mixing bowl, combine sugar, cocoa powder, oil, vanilla extract, and eggs. Whisk until the mixture is smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to the cocoa mixture and stir to combine. Cover the dough in plastic wrap, refrigerate for at least 3 hours or overnight. Preheat oven to 350 degrees. Scoop dough with a mini-ice cream scoop for even proportions into 20 cookies then roll cookie dough into even sized balls (easier with wet hands) and generously roll each into the powder sugar. Place cookies on USA Pan Large Cookie Sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harder as the cool. ENJOY!