Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are a traditional Christmas cookies are a cut above the rest because they’re as rich and fudgy as brownies. They’re thick and soft-baked in the centers with a little extra chocolate for good measure!
2 ¼ c all purpose flour 1 ½ tsp baking powder ½ tsp salt 1 c unsweetened cocoa powder 1 ¼ c sugar ½ c canola oil 4 eggs large 1 tsp vanilla extract ⅔ c powdered sugar
Preheat oven to 350 degrees. Cover baking sheet with silicone mat or parchment paper.
In a small bowl combine your flour, baking powder, and salt. In a medium bowl combine unsweetened cocoa powder, sugars, and canola oil. Beat eggs in one at a time and stir in the vanilla.
Slowly stir flour mixture into cocoa mixture.
Once combined, cover bowl with plastic wrap and place in the refrigerator for 30-45 minutes.
Using a scoop or spoon make 1 ¼ inch balls. Roll each ball in powdered sugar and place on a cookie sheet lined with a silicone mat or parchment paper.
Bake for 10-11 minutes.
Let cookies cool for 2 minutes before moving to cookie cooling racks.