Description
These delicious chocolate crinkle cookies are soft, chewy, and rolled in powdered sugar for a delightful treat!
Ingredients
Scale
- ½ cup unsweetened natural cocoa powder (Sift if it’s lumpy)
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar (to roll the cookies in before baking)
Instructions
- In a large bowl, combine cocoa powder with sugar, eggs, oil, and vanilla. Whisk until well combined.
- Add the flour, baking powder, and salt, and whisk again until just combined.
- Cover with plastic wrap, and chill in the fridge for at least 2 hours (can do up to 48 hours).
- Preheat oven to 350°F/180°C, and line a cookie sheet with parchment paper (I use silicone mats).
- Remove cookie dough from the fridge, divide the cookie dough into 1 tablespoon balls for a small cookie (20 grams each) or 2 tablespoons for a large cookie (40 grams each). Roll into balls, then roll in powdered sugar and place on cookie sheet about 2 inches apart.
- One sheet at a time, bake in a preheated oven for 12-14 minutes, removing from the oven while the centers of the cookies are just a bit underdone.
- Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential to achieve the perfect texture.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg