These cookies have become one of my staple recipes. I describe them as “brownie cookies” for people that have never had them before. They are my most requested recipe I’ve had.
The recipe is super easy and all mixes up in one go. The only hard part is being able to tell when they are done in the oven. Since they are so dark already, the only thing you really have to go on is when they spread to the right size and the powdered sugar is cracked enough. I always err on the side of them being slightly underdone than overdone. Gooey is better than dry!
Chocolate Crinkle Cookies
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup cocoa powder sifted
- 1 3/4 cup sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 1-2 cups powdered sugar
- In a medium bowl mix together the four, baking powder, and salt. Set aside.
- In a large bowl whisk together cocoa powder, sugar, and vegetable oil.
- Whisk in eggs, one at a time, then stir in the vanilla.
- Stir the flour mixture into the cocoa mixture. (I typically use a wooden spoon at this point because the mixture gets very tough to stir.)
- Cover the dough with plastic wrap. (Make sure it's pushed down onto of the dough, see photos.) Chill in the fridge for at least 30 minutes.
- Set oven to 275℉, once you removed the dough from the fridge.
- Use a spoon to scoop out balls of dough, about one inch in diameter. Roll them into the powdered sugar until thickly covered.
- Place cookies on parchment lined sheet trays, about 2 inches apart.
- Bake cookies for about 12 minutes. They should crack on the top. Be careful not to over bake the cookies.