Chocolate Crinkle Cookies
Ingredients:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs, room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar for rolling
Instructions:
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined. Set aside. In another large bowl, whisk together granulated sugar, vegetable oil, vanilla extract, and eggs. Whisk until the mixture becomes smooth and slightly thickened. Add the dry ingredients to the wet mixture in two additions, stirring with a spatula until a thick, sticky dough forms. The dough will be dense and very sticky, and that is normal. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, so the dough becomes firm enough to scoop and shape. Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Scoop the chilled dough using a tablespoon or cookie scoop, forming balls about 1 tablespoon in size. Roll each ball in your hands to make it smooth, then roll generously in powdered sugar until fully coated. Place the coated dough balls onto the prepared baking sheets, leaving space between them to allow for spreading during baking. Bake the cookies for 10 to 12 minutes, or until the tops have cracked and the edges are set. The centers should still be soft, as they will continue to firm up while cooling. Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Store the completely cooled cookies in an airtight container for up to one week. These cookies freeze well for up to two months.