Chocolate Crinkle Cookies at home
- Yield 20
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
Chocolate Crinkle Cookies at home is a dessert recipe on Avoteb. The yield on the card is 20. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 20 servings
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup mild-flavored oil (such as vegetable oil, coconut oil, olive oil, etc.)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, for coating the cookies
Method
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Keep nearby.
In the bowl of a stand mixer, add the granulated sugar and oil. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Tip in in the eggs and vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined.
Form the dough into a large ball, and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.
Once you’re ready to bake the cookies, Heat the oven to 350°F. Line a large cookie sheet with parchment paper. Fill a small bowl with the powdered sugar.
Lift and unwrap the dough. Then form the dough into 1-inch round balls. Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them least 2 inches apart on the prepared baking sheet.
Roast for 10 minutes. Then remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 3 minutes. Move the cookies to a wire rack, and let them cool until they reach room temperature.
Plate while it is hot, or store in a sealed container for up to 5 days, or freeze for up to 3 months.
