Chocolate Crinkle Cookies
Description
These cookies are just like grandma used to bake. They are so good, you'll add them to your holiday cookie recipes.
Ingredients
1 c. unsweetened cocoa powder
1 1/2 c. white granulated sugar
1/2 c. vegetable oil
4 large eggs
2 t. vanilla extract
2 c. all-purpose flour
2 t. baking powder
1 t. espresso powder, optional
1/2 t. kosher salt
1 c. powdered sugar
Directions
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In the bowl of an electric mixer fitted with the paddle attachment or beat by hand with a wooden spoon, beat together cocoa powder, white sugar and oil until it comes together into a shiny, gritty, black dough.
Add eggs, one at a time, mixing for 30 seconds after each addition. Add vanilla; beat thoroughly.
In another bowl, whisk together flour, baking powder, salt and espresso powder, if using.
Mix into the chocolate mixture on low speed until just combined; don't over beat.
Cover dough with plastic wrap; chill in refrigerator for 4 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
Using a rounded teaspoon, scoop out spoonfuls of the chilled dough. Using your hands, roll them into 1 inch sized balls, dropping them into powdered sugar as you go. The dough will be sticky, so it's best to roll the dough in batches. Roll the balls in the powdered sugar; place on prepared cookie sheets, spaced a few inches apart. (12 to 16 should be able to fit on each sheet.)
Bake 10 - 13 minutes, per batch. Cool 1-2 minutes on cookie sheets before transferring to a wire rack to cool completely. Repeat with remaining batter.
Makes about 50 cookies.