Chocolate Crinkle Cookies
Deliciously soft dark chocolate crinkle cookies with a dusting of confectioner’s sugar.
Ingredients
Scale
- 1 Cup Dark Unsweetened Cocoa Powder
- 2 Cups White Granulated Sugar
- 1/2 Cup Vegetable Oil
- 4 Eggs
- 2 Teaspoons Almond Extract
- 2 Cups Flour
- 1 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/2 Cup Confectioner’s Sugar (for rolling the cookies)
Instructions
- In a mixer, combine cocoa powder, sugar, and oil.
- Add eggs, and Vanilla Extract.
- Combine Baking Powder, Salt, Flour and slowly combine with Cocoa mixture.
- Cover dough and refrigerate for a few hours or overnight.
- Preheat oven to 325*
- Roll dough into 1-2″ balls according to preference. Roll balls in confectioner’s sugar.
- Place onto a parchment lined baking sheet.
- Bake for 9-12 minutes depending on size of cookie. Let cook on cookie sheet for 5 minutes before removing from cookie sheet.
- If cookies do not have a crinkle appearance, drop the cookie sheet to a hard service from approx. six inches, causing the cookies to flatten and crinkle.