Chocolate Crinkle Cookies are a very chocolatey cookie that is dairy free. These cookies are pretty to look at and they taste even better than they look. You can prepare these cookies with great ease.
These Chocolate Crinkle Cookies have been a favorite of mine this year. I have made so many batches of these cookies it is insane. I have to tell you never was a cookie left. These cookies are rich, and full flavored, and perfect for the chocolate lover in your home.
You have to mix the batter, then let it rest, it must be fully chilled before you make the cookies. The cookies are even better if you have time to let them rest for 24 hours. The cookies become very chewy.
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Chocolate Crinkle Cookies
These chocolate crinkle cookies are delicious and gorgeous to view.
- 1 cup unsweetened cocoa
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
In a large mixing bowl combine unsweetened cocoa and 2 cups of sugar. Add vegetable oil and 4 eggs to the cocoa mixture. Mix until the dough begins to blend. Add the vanilla extract, flour, baking powder and salt. Mix until the dough is combined. Place dough in an airtight container and refrigerate for 2 to 3 hours before preparing cookies. Ideally the dough should be refrigerated overnight.
Preheat oven to 350 degrees. Take 2 teaspoons of dough and roll into a ball. Drop ball of dough into the powdered sugar. Drop the cookie on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes. Allow the cookie to rest on the baking sheet for 1 minute before moving to a baking rack.
Store cookies in an air-tight container.
Yields about 4 dozen.Print Recipe