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Chocolate Crinkle Cookies

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These Chocolate Crinkle Cookies are soft, fudgy, and coated in powdered sugar for a beautiful crackled finish. They’re perfect for the holidays or any time you’re craving a rich chocolate treat.

Ingredients

  • 1 cup (120g) all-purpose flour
  • ½ cup (42g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (60g) powdered sugar (for rolling)

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs and vanilla extract and mix until smooth.
  3. Gradually stir the dry ingredients into the wet ingredients until just combined. Cover and chill the dough for at least 4 hours or overnight.
  4. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  5. Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball generously in powdered sugar and place on the prepared baking sheets about 2 inches apart.
  6. Bake for 10 to 12 minutes, or until the cookies have spread and the tops are crackled. The centers should remain soft.
  7. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Chilling the dough is essential to keep the cookies from spreading too much.
  • Use a cookie scoop for evenly sized cookies.
  • Make sure to generously coat the dough balls in powdered sugar for the best crinkle effect.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-crinkle-cookies/