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Ingredients
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- ½ cup dark brown sugar (light brown sugar is fine, too)
- 1½ cups granulated sugar
- 3 eggs plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ - 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees when you're ready to bake and line a baking sheet with parchment paper or a non-stick baking mat; set aside.
- In a stand-alone mixer fitted with paddle attachment (hand-held mixer is fine, too), beat together the cocoa powder, brown sugar, granulated sugar and vegetable oil for about 2 minutes.
- Add eggs and vanilla and mix until incorporated. Scrape down sides of bowl as necessary.
- Lastly, mix in flour, salt and baking powder until just combined.
- Cover dough and chill for several hours or place in freezer for about 30-60 minutes.
- measure about 1½ tablespoons of dough, roll into a ball and then roll in powdered sugar. If the dough is too sticky or soft, chill for longer. You can also oil your hands to help it not stick (I didn't feel like I had to oil my hands, but it does help). Make sure to place dough back into the freezer or refrigerator between batches so it stays nice a cool.
- Bake for 10 minutes, let cool for a few minutes on the cookie sheet then transfer to cooling rack.
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