Chocolate Crinkle Cookies

 

These chocolate crinkle cookies would be great for a holiday cookie swap or for Valentine’s Day, but I feel like they are good year-round. They were easy to make and really delicious! I got 24 cookies from this recipe.

½ cup cocoa powder
1 cup granulated sugar
¼ cup vegetable oil (like canola, or light olive oil)
2 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup confectioners’ sugar, sifted

In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.

In a separate bowl, combine flour together, baking powder and salt.

Add the flour mixture to the cocoa mixture and stir to combine.

Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.

Preheat the oven to 350 °F. Scoop dough with a mini ice cream scoop for even portioning (mine holds about 1 tablespoon of dough), then roll cookie dough into even-sized balls (it's easier to roll with wet hands). Roll each ball into powdered sugar.

Place cookies on a baking sheet lined with a silpat, 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 harden as they cool down. (I baked mine for 9 minutes because that gave them a nice chew and that’s how I like them.) Allow cookies to cool slightly, then move them to a wire rack to fully cool down.