Chocolate Crinkle Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
1 ¾ cups granulated sugar
02 -
½ cup vegetable oil
03 -
4 large eggs, room temperature
04 -
1 tablespoon pure vanilla extract
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1 cup unsweetened Dutch cocoa powder
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1 teaspoon espresso powder
07 -
2 cups all-purpose flour, spooned and leveled
08 -
2 teaspoons baking powder
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½ teaspoon table salt
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1 cup powdered sugar, sifted (for rolling dough balls)
# Instructions:
01 -
Using either a stand mixer with the paddle attachment, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the granulated sugar and vegetable oil until well combined.
02 -
Lower the mixer speed to medium-low. Add the room temperature eggs, one at a time, and the vanilla until completely combined.
03 -
Add in the cocoa powder and espresso powder, and continue to mix just until incorporated. Be sure to scrape the sides of the mixing bowl.
04 -
Next, add the flour, baking powder, and salt. Continue to mix until the dough comes together. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours to overnight.
05 -
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
06 -
Add the sifted powdered sugar to a shallow bowl.
07 -
Use a 1 ½-tablespoon cookie scoop to scoop the cookie dough and roll into a ball. Roll the dough ball in the powdered sugar until well coated. Space the coated cookie dough balls 5 cm apart.
08 -
Bake for 10 to 12 minutes, or until the crackles appear on the surface of the cookies, the outer edges are set, and the center is soft. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a cooling rack. Serve once the cookies are completely cooled.