Chocolate Crinkle Cookies
Adorably soft and fudgy chocolate cookies covered in powdered sugar that crackles they bake. So easy to make and requires simple ingredients.
Servings: 30 small cookies
In a large bowl, mix sugar and vegetable oil together until well blended. Add the eggs one at a time beating each addition for 20 seconds. Add the vanilla extract and mix.
Add flour, cocoa, baking powder and salt to the wet mixture and mix well. It will become very sticky at this point. Scrap the sides of the bowl from time to time to make sure all are well incorporated.
Cover the bowl with plastic wrap and place in the fridge and let it chill for at least 3 hours or overnight. (SEE NOTE 1)
Line baking sheet with parchment paper. In a smaller bowl, combine and mix confectioner's sugar and cornstarch together. Scoop a spoonful of the sticky dough and roll into a ball using your hands.
Drop the ball into the sugar mixture. Balls should be about an inch to 1 ½ inch (small) or 2 inches (big) in diameter. Cover each ball completely with powdered sugar. Place the balls on the baking sheet at least 2 inches apart as they will expand as they bake.
Bake at 175°C/350°F for 10 to 12 minutes. Once done, remove them from the oven and let the cookies stand for 1-2 minutes on the baking sheet before transferring to a cooling rack
NOTE 1. If you cannot wait 3-4 hours to chill the dough, place it in the freezer for 30 minutes and another 30 minutes in the fridge. Chilling them is important if you want tall cookies and not flat ones.
This recipe makes about 30 small cookies or 14 bigger ones.
Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 48mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 30IU | Calcium: 20mg | Iron: 1mg